Lao Chicken Rice Noodle Soup

Ingredients

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 8 cups (1.9 liters) chicken broth 8 cups (1.9 liters) chicken broth
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 400g (14 oz) rice noodles 400g (14 oz) rice noodles
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Green onions, sliced (for garnish) Green onions, sliced (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the chicken broth to a boil. Add the chicken pieces, garlic, ginger, lemongrass, fish sauce, salt, and black pepper. Reduce the heat to low and simmer for 45 minutes, or until the chicken is cooked through and tender.
2. 2.
   While the chicken is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
3. 3.
   Once the chicken is cooked, remove it from the pot and shred the meat using two forks. Discard the bones and return the shredded chicken to the pot.
4. 4.
   To serve, divide the cooked rice noodles among serving bowls. Ladle the hot soup over the noodles, making sure to include chicken pieces in each bowl. Garnish with fresh cilantro and green onions. Serve with lime wedges on the side.

Treat your ingredients with care...

• Chicken — Make sure to remove the skin from the chicken pieces before cooking to reduce the fat content of the soup.

Tips & Tricks

• For a spicier version, add a few slices of fresh chili pepper to the soup while simmering.
• If you prefer a clearer broth, strain the soup before serving to remove any impurities.
• Customize the garnishes by adding bean sprouts, sliced chilies, or fried garlic for extra flavor and texture.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Lao Chicken Rice Noodle Soup hot, accompanied by lime wedges for squeezing over the soup. This adds a tangy and refreshing element to the dish.

Presentation advice

Present the Lao Chicken Rice Noodle Soup in individual bowls, with the rice noodles at the bottom and the shredded chicken and broth on top. Garnish with a generous amount of fresh cilantro and green onions for a vibrant and appetizing appearance.