This recipe is what drove me to find the wonderful oriental market at the end of the street. I found lemon grass there and the rice noodles. From now on I will buy bean sprouts there also. The ones from the grocery were on the verge of being icky. They are right about the broth being rich and yummy. Best chicken noodle soup I have ever tasted.
Ingredients
- 2 bone-in skin-on breast halves, plus 4 thighs
- 9 cups reduced-sodium chicken broth (I used my homemade vegetable broth)
- 1 stalk lemongrass (This really added flavor)
- 2 oz. fresh ginger, peeled and cut into 1/2†thick slices (i almost never peel it)
- 1 large yellow onion, peeled and halved
- 8 oz. rice noodles
- 1 T Thai fish sauce
- 1/8 t ground white pepper
- 1/2 bunch cilantro, washed, dried, and torn into 3†sprigs (rough chop will do)
- 1 lime, cut into wedges
- 4 oz. bean sprouts
- 1 jalapeà±o, cut into 1/4†thick slices
Instructions
- Put chicken in a medium pot. Add broth, cover and bring to a boil over high heat.
- Bruise lemongrass by chopping it a few times with the back side of a knife (blade side up). Bend the stalk in half and add to pot along with ginger and onion. As soon as broth boils, reduce heat to medium and simmer, partially covered, until chicken is cooked through, about 20 minutes more.
- Bring a small pot of water to a boil over high heat. Add rice noodles and cook, stirring to keep them from sticking, until just cooked through, about 4 minutes. Drain in a colander and rinse with cold water. Set aside.
- Transfer chicken pieces from broth to a large plate to let cool.
- Add fish sauce and white pepper to broth, and keep warm over lowest heat. Remove and discard lemongrass, ginger, and onion.
- When chicken is cool enough to handle, remove skin and bones. Thinly slice meat. Arrange cilantro, lime wedges, bean sprouts, and sliced jalapeà±o on a platter.
- Divide noodles among 4 large soup bowls. Put some chicken in each bowl, then pour 2 C hot broth into each bowl. Serve with the platter of toppings.