Research "Ek Khoj"

Ingredients:-
2 14-ounce packages
1/4-inch-wide flat rice noodles*
1/4 cup vegetable oil
12 garlic cloves, chopped
1/4 cup chopped fresh Thai chiles*
1 1/2 pounds ground chicken
1/4 cup fish sauce (nam pla or nuoc nam)*
1/4 cup black soy sauce*
1/4 cup Golden Mountain sauce* or light soy sauce
1 tablespoon sugar
4 large plum tomatoes, each cut into 6 wedges
4 Anaheim chiles or Italian frying peppers, or 2 green bell peppers (about 12 ounces total), cut into strips
1/2 cup fresh Thai basil leaves* or regular basil leaves

Method:-

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently.
Drain.
Meanwhile, heat oil in heavy large pot over medium-high heat.
Add garlic and Thai chiles; sauté 30 seconds.
Add chicken and next 4 ingredients and sauté until chicken is cooked through, about 4 minutes.
Add noodles, tomatoes, and Anaheim chiles; toss to coat.
Transfer to large platter, sprinkle with basil leaves, and serve.

Ingredients:-

6 cups low-sodium chicken broth
1–2 red Thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish)
3 cloves garlic, chopped
1 tablespoon grated ginger
2 teaspoons grated lemon zest
1 teaspoon grated lime zest
1/4 cup fresh lemon (or lime) juice
4 tablespoons Thai fish sauce, divided
1/2 pound shiitake mushrooms, sliced (3 cups)
2 boneless, skinless chicken breasts (about 5 ounces each), cut into 2 1/2-inch-long by 1/4-inch-wide strips
1 cup light coconut milk
2 cups baby spinach
2 tablespoon chopped cilantro (plus sprigs for garnish)

Method:-
Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes.
Drain.
Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoon fish sauce in a medium saucepan.
Season with salt.
Bring to a simmer, add noodles and cook 3 minutes more.
Using tongs, transfer noodles to a bowl and cover with foil to keep warm.
Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more.
Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes.
Stir in spinach until it begins to wilt, about 1 minute.
Add chopped cilantro and season with remaining 1 tablespoon fish sauce. Using tongs, divide noodles among 4 bowls.
Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.

Nutritional information:-
Nutritional analysis per serving: 317 calories, 5 g fat (4 g saturated), 38.3 g carbs, 2.5 g fiber, 30 g protein

Ingredients:-

12 long fresh cilantro stems
6 garlic cloves, peeled
1 2-inch piece peeled fresh ginger, chopped, plus matchstick-size strips for garnish
10 white peppercorns
3 tablespoons vegetable oil
1/2 cup Chinese rice wine
6 tablespoons oyster sauce
6 tablespoons yellow bean sauce
1/4 cup sugar
8 cups low-salt chicken broth
4 large organic or free-range chicken thighs with skin and bones, rinsed
4 large organic or free-range chicken drumsticks, rinsedChopped green onions
Red jalapeño chile rings

Method:-

Preheat oven to 350°F.
Grind cilantro stems, garlic, chopped ginger, and peppercorns in mini processor to paste.
Heat oil in large ovenproof pot over medium-low heat.
Add paste; sauté until beginning to color, about 7 minutes.
Add rice wine, increase heat, and boil 2 minutes.
Stir in oyster sauce, yellow bean sauce, and sugar, then add broth.
Add chicken pieces to pot.
Bring soup to simmer.
Cover and place in oven until chicken is tender, about 50 minutes.
Remove soup from oven and let stand, covered, 10 minutes.
Transfer chicken pieces to plate.
Remove skin and bones.
Cut chicken into bite-size pieces.
Return chicken pieces to soup.
Season with salt and pepper.

Do ahead:-

Can be made 2 days ahead.
Cool slightly.
Refrigerate uncovered until cold, then cover and refrigerate.
Spoon off fat, if desired, and rewarm soup over low heat before continuing.
Ladle soup and some chicken into 8 bowls.
Garnish with strips of fresh ginger, green onions, and chile rings.