¼ C Ginger, peeled and rough chopped
¼ C lemongrass, rough chopped
3 Cloves garlic -sliced
1-2 T oil
12 C chicken Stock or broth
2 tsp Thai style fish sauce-
5-6 keffir lime leaves ( optional– available at Asian markets)
¼ C sliced galanga ( optional– available at Asian markets)
1 ½ lbs chicken breast or thigh sliced into uniform ½ inch thick, bite size pieces
4 oz slice mushrooms ( optional)
4-6 oz. vermicelli rice stick noodles, kelp noodles or angel hair pasta
½ C chopped cilantro
4 scallions chopped
1 fresh red chili pepper- medium hot
1 lime cut into wedges
bean sprouts ( optional, but delish)
hot chili sauce ( sriracha, sambal oelek or hot chili oil)
*If you have time to make this flavorful broth ahead, like the night before or the morning before, and then refrigerate, letting all the flavors meld- this would be ideal. Then when ready to serve, Strain, heat broth and add the rest of the ingredients. But you can also just make all in one shot.
In a large pot, heat oil, over med high heat. Add onion and sauté for 3-5 minutes, stirring, until golden and tender. Turn heat to Med. Add ginger, and saute a few more minutes. Add lemongrass and garlic and galanga ( optional). Keep stirring occasionally for about 5 minutes. Then add Chicken stock and fish sauce and lime leaves ( optional) . Bring to a boil, turn heat down so stock is simmering ( low boil) and let simmer on medium heat ( or medium low) uncovered for about 20-30 minutes. This simmering will allow the broth to reduce just a bit and become more concentrated and flavorful.Don’t be temped to add chillies to the simmering stock, it will end up too spicy. If possible, refrigerate this overnight or for 8 hours before straining. If its not an option, just strain the stock, and continue with recipe.
After refrigerating, or after the stock has simmered 30 minutes, strain the stock. Bring strained stock to a boil. Add chicken pieces, noodles and mushrooms ( optional), keeping stock at low boil, and stir occasionally until chicken is cooked through and noodles are cooked, about 7-8 minutes.
Taste for salt. (After my stock reduced, I did not need to add salt, but all stocks are different. So please salt to taste.) When ready to serve, stir in ½ the scallions.
Top steaming bowls of soup with cilantro, scallions, bean sprouts (optional, but give a great crunch) , a few red slice chilies and serve with lime wedge and little hot sriracha sauce, sambal oelek, or even hot chili oil.
Prep time: Cook time: Total time: Yield: Serves 4