Fragrant Chicken Soup With Rice Noodles


Photo: flickr user avlxyz

Tags:

poultry
pasta

Yield:

4.0 servings

Added:

December 5, 2009

Creator:

Anonymous

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Ingredients

1 medium Chicken, cleaned
3 lt Water
Salt
5 Cm knob fresh ginger, peeled
2 Onions, peeled and thinly sliced
2 tablespoons Fish sauce
6 Peppercorns
400 grams Fresh rice noodles
2 Spring onions, finely sliced
1 Lime or lemon, quartered
2 Fresh red chillies, sliced
1 bn Asian basil or mint
1 bn Fresh coriander
Fresh bean sprouts, washed and trimmed

Preparation

1
Place the chicken, water, salt, ginger and onions in a large pot and bring to the boil. Skim off any froth, lower the heat and cook gently for 45 minutes.
2
Remove the chicken, remove the chicken breasts and legs and return the carcass to the pot. Add the fish sauce and peppercorns and cook gently for 2 hours, skimming occasionally. Strain the stock through a fine sieve.
3
Remove the cooked meat from the chicken breast and legs and slice finely.
4
Cut the noodles into tagliatelle-like strips. Pour boiling water over noodles and separate the strands.
5
Divide the noodles between 4 deep soup bowls, add sliced chicken and top with soup. Add the spring onions.
6
Serve with platters of quartered limes, sliced chillies, lots of Asian basil, coriander and bean sprouts for each person to add according to their taste.

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