Prep 20 mins
Cook 40 mins
The secret to making superquick, Asian-style noodle soups is to enliven canned chicken broth with classic Vietnamese flavorings. I came across this recipe on Cooks Illustrated and is a process I will use from here on out. For this soup, be sure to have all the vegetables and herbs ready at hand. As I have not prepared this yet, my prep time and cook time are estimates.
- 5 cups low sodium chicken broth
- 4 medium garlic cloves, smashed and peeled
- 2 inches piece fresh ginger, peeled, cut into 1/8-inch rounds and smashed
- 2 star anise
- 3 tablespoons asian fish sauce
- 1 tablespoon soy sauce
- 2 teaspoons granulated sugar
- 12 ounces boneless skinless chicken thighs (trimmed of excess fat)
- table salt
- 4 cups napa cabbage, rinsed and sliced thin crosswise
- 2 scallions, white and green parts, sliced thin on an angle
- 1⁄2 cup loose-packed fresh mint leaves, torn in half if large
- 1⁄2 cup fresh cilantro leaves, loose-packed
- 2 tablespoons roasted unsalted peanuts, chopped
- lime wedge
- Bring 4 quarts water to boil in large pot. Off heat, add noodles, and let sit until tender, 10 to 15 minutes. Drain and distribute among individual serving bowls.
- Bring all ingredients to boil in medium saucepan over medium-high heat. Reduce heat to low; simmer partially covered to blend flavors. Add chicken thighs to the broth and simmer until cooked through, about 10 minutes. Remove chicken with slotted spoon and set aside; when cool enough to handle, slice thinly. Continue to simmer broth, return to pot; season to taste with additional salt if necessary. Cover and keep hot over low heat.
- Assembling the Soup:.
- Divide the noodles and cabbage among the bowls.
- Add the chicken, then ladle in the broth.
- Sprinkle on all other ingredients and serve immediately, passing lime wedges separately.
- STEP BY STEP: Bruising the aromatics.
- Using the handle or back of a chef's knife, smash the ginger, garlic, and lemon grass to release flavor.
- STEP BY STEP: Assembling the Soup.
- Divide the noodles and sprouts or cabbage among the bowls.
- Add the meat, seafood, or chicken, then ladle in the broth.
- Sprinkle on the herbs and other flavorings of choice.
This soup is easy to make, yet full of flavor. It's the perfect chicken noodle soup if you have a cold or if you feel just fine. The instructions seemed a bit disconnected from the recipe. For example, there is no mention of any noodles in the list of ingredients. I improvised and used vermicelli. I think I'd use a thicker noodle next time. A squeeze of lime juice at the end (along with the peanuts) was wonderful. Thanx!