Thai Chicken Noodle Soup

Thai Chicken Noodle Soup

2 tbl
 canola oil
1 yellow onion quartered and thinly sliced
3
 garlic cloves
1
 		poblano or anaheim pepper, seeded and thinly sliced
2 cups shredded carrots
2 quarts chicken stock
2
 uncooked boneless skinless chicken breasts, cut into ½" cubes
12 oz
 		rice noodles
3 tbl
 cilantro, chopped
15
 fresh basil leaves, chopped

salt & pepper

Heat 2 quarts of water to a boil in a pot.  While the first pot is heating set a large soup pot and the vegetable oil over high heat.  Just before the oil smokes add the chicken, onion, garlic, and peppers. Stir constantly for 2 minutes.  Add the carrots and chicken stock and salt and pepper to taste.  Cover with a lid and bring to a boil.  Lower the heat and simmer for 15 minutes.  Turn the heat off, drop the rice noodles in and let them soak for 8 minutes. Add the cilantro and basil and serve.         

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