Five-Spice Chicken Noodle Soup
This aromatic and flavorful Thai Chicken Noodle Soup is a comfort in a bowl. The rich chicken broth infused with ginger, shallots, and five-spice powder creates a fragrant base for tender shredded chicken and rice noodles. Served with a tangy lime-fish sauce, fresh basil, and sliced chili, this soup is a delightful balance of savory, sweet, and spicy flavors. Perfect for a cozy night in or to impress your guests with a taste of Thailand.
— Constant Cookbook
Ingredients
- 6 cups chicken broth
- 3 shallots, thinly sliced
- 2 Tbs. minced ginger
- 1 tsp. Chinese five-spice powder
- 3 limes
- 1/4 cup Asian fish sauce
- 2 tsp. sugar
- 1 cup slivered fresh basil, preferably Thai
- 1 red or green jalapeño chili, thinly sliced
- 2 cups shredded cooked chicken
- 6 oz. dried rice stick noodles, soaked in hot water for 15 minutes and drained
- 2 green onions, thinly sliced
Instructions
- <b>Prepare the broth</b>
- In a large saucepan over high heat, combine the broth, shallots, ginger and five-spice powder and bring to a boil. Reduce the heat to low and simmer, uncovered, for 10 minutes.
- <b>Prepare the sauce and condiments</b>
- Squeeze the juice from 2 of the limes to total 3 Tbs. In a small bowl, combine the lime juice, fish sauce and sugar and stir to dissolve the sugar. Cut the remaining lime into wedges and place on a plate with the basil and chili slices.
- <b>Season the broth and finish the soup</b>
- Pour the sauce into the simmering broth and stir in the chicken to heat through. Add the noodles to the broth to heat for about 5 seconds. Ladle the soup into bowls, garnish with the green onions and serve immediately, passing the condiments at the table. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series,<i> Asian,</i> by Farina Wong Kingsley (Oxmoor House, 2007).
Yield
Serves 4.
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