Chicken Noodle Goes to Thailand

Yesterday I was at my favorite Asian Grocery store again. I worked my way through their spice isle. I have no idea what I am looking at most of the time.  On jar caught my attention. It looked like one of the very hot spices that I usually get at a Thai restaurant. So I picked one up.
I also got chicken hearts. In my fridge there are still chicken thighs (no bones, no skin).
This should make a good chicken noodle soup Britta's Thai style.

4 bone and skinless chicken thighs
2 packs of chicken hearts
8 cups of water
8 tsp of Knorr chicken bullion
3 carrots peeled and cut
1.5 cups of chopped celery
3 kaffir lime leaves
3 inches lemon grass, chopped into 1/4 inch chunks

All of this goes into a pressure cooker. Use the chicken/meat program + 3 minutes
In the mean time cook any pasta you like according to the package instructions.
When the pressure cooker is done, make sure to release the pressure before opening.

Serve in a bowl with cilantro or parsley as garnish and the new super hot Thai spice.
-Mahlzeit-





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