I found the cutest bunny-shaped pasta on sale and I had to buy it. I looked at different recipes trying to see how to use this pasta and it seemed like it would work well in a soup. Chicken noodle soup is so comforting and it’s even better when it’s spiced up with Thai flavours. Here’s my recipe.
1 boneless skinless chicken breast cut into bite-sized pieces
1 small onion diced
4 cloves of garlic
1 inch piece of ginger
4 Thai chillies (You can add as many or as few as you can handle.)
2 stalks of celery diced
1 carrot diced
1 bell pepper diced
6 dried Thai lime leaves
3 cups of water
2 tablespoons of soy sauce
1 cup of small pasta like alphabet pasta or anelli
Use a mortar and pestle or a food processor to make a rough paste with the garlic, ginger and chillies.
Heat some oil in a pot and add the onions and chicken.
Once the chicken browns (this should take about 8 minutes), add the celery, carrot and bell pepper to the pot. Add salt to taste and cover the pot with a lid. Cook for about 10 minutes to soften the vegetables.
Add the garlic-ginger paste to the pot and stir well. Then add the lime leaves and soy sauce and cover with the water. Cook with the lid on for 20 minutes.
Then add the pasta and cook until the pasta is al dente.