Thai Chicken Noodle Soup

Method15 steps · about 1 hr

1. 1

   Step 1: Soak the 250 g small dried rice noodles in room-temperature water for 15 minutes or until completely pliable, then drain. Meanwhile, chop the head of garlic (1 head) and put it in a small pot or pan.

   Soak small rice noodles · 15 minUses 1 head garlic · room-temperature water for soaking rice noodles · 250 g dried rice noodles

2. 2

   Step 2: Add just enough of the neutral flavoured oil (0.25 cup) to cover the garlic, then fry on low heat (gentle bubbling) until the garlic is golden and the bubbling has subsided. Be careful not to let the garlic get too brown or it will become bitter.

   Uses 0.25 cup neutral oil · one head of chopped garlic

3. 3

   Step 3: Strain the golden garlic from the oil and keep them separately for assembly. Cool and refrigerate any leftovers promptly.

   Uses garlic fried until golden and bubbling subsides

4. 4

   Step 4: (Watch this video @ 7:13 for a quick visual of this being made). Cut the chilies in half and place on a foil-lined baking sheet, cut side down.

   Uses Spicy chili peppers of your choice, you can use Thai chilies, serranos, jalapenos, or habaneros.

5. 5

   Step 5: Place the whole garlic (2 cloves) cloves on the sheet as well and broil on “high” until the chilies are charred in spots and the garlic cloves are browned.

   Uses 2 cloves garlic

6. 6

   Step 6: Transfer to a blender, add just enough of the vinegar to blend, and blend until there are no more big chunks.

   Uses ¼–½ cup white vinegar · optional chillies halved and placed cut side down on tray · optional two garlic cloves broiled with chillies until browned

7. 7

   Step 7: Bring broth to a simmer, then add the soy sauce (2 Tbsp), fish sauce (1 Tbsp) and sugar (1.5 tsp).

   Uses 1 L Thai-style chicken stock, unsalted · 2 Tbsp soy sauce · 1 Tbsp fish sauce · 1.5 tsp sugar

8. 8

   Step 8: Add the chicken breast (1) and its separated tender to the simmering broth. Reduce the heat to a gentle, nearly still simmer. The tender usually takes 3–5 minutes and the rest of the breast 7–10 minutes; check that each piece reaches 165°F (74°C), then remove and let cool slightly.

   Poach main chicken breast · 10 minUses 1 chicken breast, separate the tender, and cut the rest in half in way that divides the muscle fibers in half (see video if you don't know what I mean) · unsalted stock simmering with soy sauce, broth fish sauce and sugar

9. 9

   Step 9: Pull the poached chicken into strips, toss with its separate ½ tsp fish sauce, then drizzle with 1 tsp of the homemade garlic oil and toss again.

   Uses 1/2 tsp fish sauce · breast and tender removed when cooked, then cooled slightly · one teaspoon of strained homemade garlic oil

10. 10

    Step 10: Bring a large pot of water to a full boil. Meanwhile, add the chicken balls to the broth and bring to a boil, then reduce heat to low, cover and keep it hot until ready to use. Right before you're ready to cook the noodles, turn the heat up again slightly to make sure it's nice and hot.

    Uses 12–16 Asian-style cooked chicken meatballs · water for blanching noodles and vegetables · seasoned broth used to poach chicken, retained for soup

11. 11

    Step 11: Divide the noodles into 4 equal portions, then place 1 serving of the noodles, bean sprouts (1 cup) and greens in a noodle strainer, or spider, or sieve...whatever you have that will work. Dunk it into the boiling water and wiggle it about for 5 seconds (this timing only applies if you're using small rice noodles, if using something else, adjust accordingly). Pull it out from the water and drain off as much water as you can, add to the noodle bowl. Repeat with the remaining portions.

    Uses 1 cup bean sprouts · Spinach, bok choy, water spinach or other mild, tender greens of your choice · 250 g small rice noodles softened for fifteen minutes and divided into four portions

12. 12

    Step 12: For optional tom yum style, add to each of the four bowls 1 tbsp lime juice, 1 heaping tbsp crushed roasted peanuts, ½ tsp sugar or to taste, and chilli flakes to taste. Omit these additions for the plain soup.

    Uses Roasted Chili flakes, to taste · 4 tbsp lime juice · 4 tbsp crushed roasted peanuts · 2 tsp sugar · four portions of noodles, sprouts and greens blanched and drained

13. 13

    Step 13: Ladle the broth and some of the chicken balls over the noodles. You should need no more than 1 cup of broth per bowl given the amount of noodles.

    Uses noodle bowls optionally seasoned with per-bowl lime, peanuts, sugar and chilli flakes · hot seasoned broth with cooked chicken meatballs

14. 14

    Step 14: Top with the pulled chicken then all of the condiments: fried garlic, garlic oil, chili vinegar, tang chai, green onion/cilantro and/or chili flakes.

    Uses Green onion and/or cilantro, chopped · Tang chai (preserved salted cabbage) · Roasted chili flakes, or any kind of hot chili flakes · poached chicken shredded with half-teaspoon fish sauce and one teaspoon garlic oil · strained golden garlic for topping · remaining strained garlic oil as desired after one teaspoon used for pulled chicken · optional broiled chilli garlic vinegar blended smooth · four blanched noodle bowls filled with hot broth and meatballs

15. 15

    Step 15: Enjoy!

    Uses assembled noodle bowls with pulled chicken and chosen condiments