Broth with Chicken and Peas
Ingredients
- Ingredients
- 1 ½ centimeters fresh ginger (about 1/2 inch)
- 1 garlic clove
- 1 Red chili pepper
- Corn oil
- 500 grams skinless Chicken breasts
- 2 Star anise
- 1 Cinnamon stick
- 3 cloves
- salt
- 1 sprig Lemongrass
- 2 Tbsps Fish sauce
- 150 grams Wide rice noodle
- 450 grams green Peas
Preparation steps
Peel the ginger and garlic and finely chop. Wash the chile, cut in half lengthwise, remove seeds and finely chop. Sauté with the ginger and garlic in a pan with 1 tablespoon oil. Wash the chicken, pat dry, cut into bite-sized cubes and sauté with the ginger and garlic. Remove the chicken and set aside. Add the broth into the pot along with the remaining spices, lemongrass, and fish sauce. Simmer over medium heat for about 30 minutes.
Meanwhile, soak noodles for 30 minutes in cold water.
Wash the peas, blanch for 5 minutes in boiling salted water and drain.
Strain the soup and season to taste with salt. Heat the pasta in salted boiling water 3 minutes then drain. To serve, divide the chicken, peas, and noodles among the serving bowls. Ladle the hot soup over the top and serve immediately.
