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Today we're answering Julia Light's request for the recipe for Thai chicken soup from the late-Big City Soup eatery. We've previously printed another version of this recipe, but discovered key ingredients were missing, such as lemongrass, Asian fish sauce and chili paste. We hope today's recipe is closer to what was served at the restaurant.

Sadly, a recipe for Happy Jack's chicken curry soup still remains a mystery. Here's a plea to Big City's Ted and Sandra Sweetland to please write that cookbook sooner rather than later.

Requests • Chris Eskelson would like the recipe for hot sauce from La Frontera or La Puente.

Jessica Shelton saw our request for Big City Soup recipes and, in addition to the ones Julia Light requested, she'd love the recipe for the restaurant's creamy tomato and Gorgonzola soup.

John Cawley grew up in Ogden in the 1950s. He has fond memories of the Bamboo Noodle Parlor, which was between 23rd and 24th streets on Grant Avenue. They made sweet-and sour-spare ribs with a brown sweet sauce. The spare ribs were cut into one-inch lengths.

Reader Cathy Nelson hopes to get the recipe for Spanish noodles that was served at the Kuong Jou Café in Salt Lake City's Sugar House neighborhood. The restaurant closed in 2006 and Chipotle Mexican restaurant replaced it.

David J. Johnson would like the recipes for Oriental chicken salad and Dragon Fire chicken at the Roof at the Top restaurant.

Julene Fisher requests the chicken corn chowder from Red Butte Café. Larry Geigle would like the cheese enchilada recipe from Tampico.

E-mail requests or responses to food@sltrib.com. —

Thai chicken noodle soup

1 1/2 pounds skinless, boneless chicken breasts

1 (7.5-ounce) bag bean thread noodles

2 tablespoons olive oil

1 (2-inch) piece ginger, minced

2 garlic cloves, minced

1/2 cup minced onion

1/2 cup minced celery

1/2 cup carrots, thinly sliced on the diagonal

1 cup chopped shiitake mushrooms

1 teaspoon turmeric

3 teaspoons chili paste

1 teaspoon salt

1 (3-inch) piece lemongrass, bruised with the back of a chef's knife

1 (13.5-ounce) can coconut milk

6 cups low-sodium chicken broth, warmed

1/3 cup lime juice

2 tablespoons Asian fish sauce

1/4 cup crunchy peanut butter

2 tablespoons chopped fresh cilantro

Chop the chicken into bite-size pieces and set aside. Soften the noodles according to the package directions. Rinse, drain well and set aside.

In a large pot over medium-high heat, warm the oil. Add the ginger and garlic and cook for 1 minute. Add the onion, celery, carrots, mushrooms, turmeric, chili paste, salt and lemongrass and let cook, 3 to 5 minutes.

Pour coconut milk and chicken broth into the pot. Add lime juice, fish sauce, peanut butter and chicken. Bring just to a boil. Reduce heat to medium-low and simmer, covered, for 15 minutes. Add cilantro and cook, about another 5 minutes.

To serve, divide the noodles among 8 soup bowls. Ladle the soup over each mound of noodles. Servings » 8

Source » Recipe adapted from Stacy Patton and Kim Ridge