Laos Chicken Noodle Soup Recipe
A cup of the hot Laos Chicken Noodle Soup Recipe is the ultimate in comfort food, providing both physical and emotional solace.
Print Recipe
Pin Recipe
Servings: 8 Servings
Calories: 680 kcal
Equipment
- Large pot or Dutch oven
- Cutting board
- knife
- Wooden spoon or spatula
- Measuring cups and spoon
Ingredients
- 1 pound chicken skinless chicken breasts
- 8 cups chicken broth
- 1 tablespoon vegetable oil
- 12 cloves garlic minced
- 1 onion chopped
- 2 oz ginger root peeled and sliced
- 1 tablespoon fresh ginger grated
- 2 carrots sliced
- 2 celery stalks sliced
- 1 stalk lemongrass chopped
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon ground black pepper
- 8 ounces rice noodles
- 4 green onions sliced
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
In a large pot, heat the vegetable oil over medium heat.
- a. Add the minced garlic and chopped onion to the pot and sauté until fragrant and golden.
- b. Add the sliced ginger and grated fresh ginger to the pot and continue to sauté for another minute.
Add the chicken breasts to the pot and cook until they are no longer pink in the center.
- a. Remove the cooked chicken from the pot and shred it into bite-sized pieces using two forks.
- b. Set the shredded chicken aside for later use.
Return the pot to the heat and add the chicken broth, carrots, celery, and lemongrass.
- a. Bring the broth to a boil and then reduce the heat to simmer.
- b. Let the soup simmer for about 20 minutes until the vegetables are tender.
- Add the fish sauce, soy sauce, sugar, and black pepper to the soup.
- a. Stir well to combine the flavors and let the soup simmer for an additional 5 minutes.
- b. Taste and adjust the seasoning according to your preference.
While the soup is simmering, cook the rice noodles according to the package instructions.
- a. Drain the noodles and rinse them under cold water to stop the cooking process.
- b. Set the cooked noodles aside until ready to serve.
To serve, divide the cooked rice noodles among serving bowls.
- a. Ladle the hot soup over the noodles, ensuring each bowl gets a generous amount of broth and vegetables.
- b. Top the soup with the shredded chicken, sliced green onions, and chopped fresh cilantro.
Serve the Chicken hot with lime wedges on the side for squeezing over the soup.
- a. The lime juice adds a refreshing citrus flavor to the soup.
- b. Enjoy the soup as a delicious and comforting meal.
Notes
Use a rotisserie chicken or pre-cooked chicken to save time
Pre-soak the rice noodles in cold water before cooking to prevent them from sticking together
Add vegetables such as bok choy, kale, or spinach to the soup for added nutrition and flavor
Adjust the level of spiciness by adding more or less chili paste
Use homemade chicken broth or vegetable broth for a richer flavor
Nutrition
Calories: 680kcal | Carbohydrates: 33g | Protein: 4g | Fat: 59g | Saturated Fat: 17g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 26g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 1543mg | Potassium: 216mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2619IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 1mg
Tried this recipe yet?Click the stars above or below to rate and/or leave a comment below!
