Malaysian Noodle Soup with Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The spicy broth is balanced by earthy mushrooms and delicate noodles. If overcooked, rice noodles become mushy. Ingredients:
4 ounces uncooked wide rice stick noodles (banh pho) |
1 tablespoon canola oil |
1 pound skinless, boneless chicken thighs, cut into (1/4-inch-thick) strips |
2 tablespoons grated peeled fresh ginger |
1 teaspoon ground cumin |
3/4 teaspoon fennel seeds, crushed |
1/4 teaspoon ground cinnamon |
3 garlic cloves, minced |
1 star anise |
1 1/2 cups thinly sliced shiitake mushroom caps |
1 tablespoon thai fish sauce |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
1/4 teaspoon freshly ground black pepper |
1/4 cup chopped green onions |
Directions:
1. Cook noodles according to package directions, omitting salt and fat. Drain.
2. Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook 8 minutes or until browned, stirring constantly. Remove chicken from pan. Add ginger, cumin, fennel, cinnamon, garlic, and star anise to pan; cook 30 seconds, stirring constantly. Stir in chicken, mushrooms, fish sauce, and broth; bring to a boil. Reduce heat; simmer 12 minutes. Discard star anise. Stir in pepper. Place 3/4 cup noodles into each of 4 bowls. Ladle 1 cup soup into each bowl; sprinkle each serving with 1 tablespoon onions.
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