Thai Noodle Soup Rachael Ray   From Every Day with Rachael Ray November-December 2005 Six Servings 2 tablespoons vegetable oil (2 turns of the pan) 1 medium yellow onion, quartered and thinly sliced 1 cup shredded carrots (a couple of handfuls) 1/3 pound shiitake mushrooms, stemmed and thinly sliced 2 poblano peppers, seeded and thinly sliced Salt and freshly ground pepper 3 to 4 garlic cloves, finely chopped 1 cup snow peas (a couple of handfuls), thinly sliced lengthwise 2 quarts chicken stock or low-sodium chicken broth 2 cups water One 3.75-ounce package bean thread noodles, such as KA-ME brand 2 to 3 tablespoons cilantro leaves (a handful), chopped 1 cup fresh basil (about 20 leaves), roughly chopped 1 cup pea shoots or bean sprouts (a couple of handfuls) Juice of 1 lime Heat a large, heavy-bottomed soup pot over high heat, add the oil (2 turns of the pan), and when you see the oil ripple, add the onion, carrots, mushrooms and poblano peppers. Season the vegetables with salt and pepper and cook, stirring frequently, for 2 minutes. Add the garlic, snow peas, stock and 2 cups of water. Cover with a lid and bring to a boil. When the soup is boiling, add the noodles and reduce the heat to a simmer, then cook for 5 minutes more at a low rolling bubble. Remove the soup from the heat, add the cilantro, basil, pea shoots and lime juice, and serve.

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