Recipe information
Ingredients for - Thai Chicken Noodle Soup
1. 1 large onion, halved -
2. 1 piece fresh gingerroot (3 to 4 inches), halved lengthwise -
4. 1 rotisserie chicken -
7. 3 whole star anise -
8. 1 teaspoon coriander seeds -
9. 1 teaspoon fennel seed -
10. 3 quarts reduced-sodium chicken broth -
11. 1 package (8.8 ounces) rice noodles -
13. 2 tablespoons fish sauce -
15. Optional: Bean sprouts, fresh basil leaves, fresh cilantro leaves, thinly sliced green onions, chili garlic sauce, fish sauce and lime wedges -
How to cook deliciously - Thai Chicken Noodle Soup
1. Stage
Preheat broiler. Place onion and ginger in a foil-lined 15x10x1-in. baking pan; drizzle with oil. Broil 4-6 in. from heat until well browned, 8-10 minutes. Meanwhile, remove chicken from bones; reserve carcass and shred meat. Place carcass, onion, ginger, spices and broth in a 6-qt slow cooker. Cook on low 6-8 hours.
2. Stage
Cook noodles according to package instructions. Strain soup and keep warm; discard carcass, vegetables and spices. Stir in brown sugar, fish sauce and lime juice. Place noodles and chicken in soup bowls. Ladle broth into soup bowls. Add toppings of your choice.