Spicy Chicken and Mustard Greens Noodle SoupPosted: October 25, 2014
I made this soup for lunch today using mustard greens from my CSA box. In the US, one might think of greens as a Southern thing, but mustard greens actually originated in Asia and are commonly found in cuisines around the world. For this soup, I had the flavors of Southeast Asia in mind. The spices compliment the bite of the mustard greens.
Spicy Chicken and Mustard Greens Noodle Soup
8 ounces flat rice noodles (I use pho bahn)
1 pound boneless, skinless chicken breasts, sliced
1 tablespoon vegetable oil (use your favorite, I use canola)
1 teaspoon whole black peppercorns
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon cumin seeds
3 cloves garlic
1 bunch mustard greens, washed well and chopped (about 4 – 5 cups)
8 cups chicken broth
2 tablespoons soy sauce
1 – 2 tablespoons fish sauce, to taste
Soak the rice noodles in hot water for 15 minutes until they become pliable. Drain and set aside.
Using a mortar and pestle (or grind in a small food processor) pound the garlic, black peppercorns, red chile flakes, and cumin seeds together.
Heat the oil in a soup pot over medium-high heat. Add the sliced chicken and cook until no longer pink. Add the garlic-spice mixture to the pan and cook until fragrant, about 1 minute. Add the mustard greens, chicken broth, and soy sauce to the pot and cook until the greens are tender, about 10 minutes. Just before serving, add the rice noodles and fish sauce (to taste) and cook for about 2 minutes more or until the rice noodles are tender.