Asian Noodle Soup with Chicken
- For the Broth
- 1 sprig
- 40 grams
(approximately 1.5 ounces) Ginger root
Stewing chicken (ready to cook, 1,2 kg)
- 50 grams
(approximately 2 ounces) Wide rice noodle
Red Chile peppers
- 3 tablespoons
Halve onion and fry with cut surfaces downward in a large pot. Rinse, clean and cut into chunks. Trim both ends of lemongrass and peel tough outer layer.. Chop ginger peel and add to the lemon grass. Rinse the chicken, pat dry and add to the pot. Fill with 1.5 liters (approximately 1.5 quarts) of water and bring to a boil. Reduce the heat and simmer everything about 1-1.5 hours. Soak rice noodles in cold water for about 30 minutes. Remove chicken from broth and let cool. Add spices, chilies, fish sauce and salt to the broth and simmer for another 60 minutes. Remove chicken from bone, remove skin, and cut into small pieces. Rinse and clean onions and cut into narrow rings.
Boil egg noodles in salted water until al dente. Soak glass noodles in boiling water for about 10 minutes.
Peel carrot and cut into thin rings.
Boil rice noodles in salted water for about 3 minutes.
Still heating the broth, add vegetables and meat. Taste as needed.
Combine noodles and broth, and serve garnished with cilantro.