Lao Chicken 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 onion, sliced 1 onion, sliced
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 inches (5 cm) ginger, sliced 2 inches (5 cm) ginger, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 teaspoon ground white pepper 1 teaspoon ground white pepper
• 1 teaspoon salt 1 teaspoon salt
• 8 ounces (225 grams) rice noodles 8 ounces (225 grams) rice noodles
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Fresh lime wedges (for serving) Fresh lime wedges (for serving)
• Red chili flakes (for serving) Red chili flakes (for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 6g, 1.5g
• Carbohydrates (total, sugars): 40g, 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, onion, lemongrass, ginger, soy sauce, white pepper, and salt. Reduce the heat to low and simmer for 45 minutes, or until the chicken is cooked through and tender.
2. 2.
   Remove the chicken pieces from the broth and set aside to cool. Once cooled, shred the chicken into bite-sized pieces.
3. 3.
   Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
4. 4.
   Strain the broth to remove any solids, and return it to the pot. Bring the broth back to a simmer.
5. 5.
   To serve, divide the cooked rice noodles among serving bowls. Top with shredded chicken and ladle the hot broth over the noodles and chicken.
6. 6.
   Garnish with fresh cilantro and serve with lime wedges and red chili flakes on the side.

Treat your ingredients with care...

• Chicken — For a more flavorful broth, you can use a combination of chicken bones and meat. Simmering the bones along with the meat will enhance the depth of flavor in the soup.
• Lemongrass — Bruising the lemongrass stalks before adding them to the soup helps release their aromatic oils and infuse the broth with a citrusy fragrance.
• Rice noodles — Be careful not to overcook the rice noodles, as they can become mushy. Follow the package instructions and cook them until they are al dente for the best texture.

Tips & Tricks

• To add an extra layer of flavor, you can sauté the minced garlic before adding it to the broth.
• Customize the level of spiciness by adjusting the amount of red chili flakes according to your preference.
• For a heartier version, you can add additional vegetables such as bok choy or bean sprouts to the soup.
• If you prefer a clearer broth, you can strain it through a fine-mesh sieve or cheesecloth after simmering.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth to maintain the soup's consistency.

Serving advice

Serve the Lao Chicken Noodle Soup hot, garnished with fresh cilantro and accompanied by lime wedges and red chili flakes on the side. Squeeze the lime juice into the soup just before eating to enhance the flavors. This soup is a complete meal on its own, but you can also serve it with a side of steamed jasmine rice for a more substantial option.

Presentation advice

Present the Lao Chicken Noodle Soup in individual bowls, showcasing the vibrant colors of the shredded chicken, rice noodles, and garnishes. Arrange the lime wedges and red chili flakes on a small plate for guests to add according to their taste preferences. Sprinkle fresh cilantro over the soup just before serving to add a pop of green.