← All recipes

🍽️ Light chicken broth with rice noodles and ginger

1137 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 40 g ginger
• 2 stalks lemongrass
• 1 soup chicken (ready for kitchen, approx. 1,2 kg)
• 150 g rice ribbon noodles
• 2 star anise
• 1 cinnamon stick
• 3 cloves
• 3 tbsp fish sauce
• salt
• 3 spring onions
• 2 carrots
• 1 untreated lemon
• 2 tbsp coarsely chopped coriander

Instructions

1. 1. Halve the onion and place it with the cut side down in a large pot.
2. 2. Roast the onion over medium heat.
3. 3. Peel the ginger and chop it roughly.
4. 4. Add the chopped ginger to the onion.
5. 5. Wash the lemongrass and press it lightly.
6. 6. Wash the chicken and pat it dry.
7. 7. Add the chicken and lemongrass to the pot.
8. 8. Pour 1.5 liters of water into the pot.
9. 9. Bring the mixture to a boil.
10. 10. Reduce the heat and let the soup simmer for about 1.5 to 2 hours.
11. 11. Skim off the foam that forms regularly.
12. 12. Place the rice noodles in cold water and soak them for about 30 minutes.
13. 13. Remove the chicken from the broth and let it cool.
14. 14. Add the spices, fish sauce, and salt to the broth.
15. 15. Let the broth simmer for another 60 minutes.
16. 16. Separate the chicken meat from the bones.
17. 17. Remove the skin from the chicken meat.
18. 18. Slice the meat into thin strips.
19. 19. Wash and clean the spring onions.
20. 20. Cut the spring onions into diagonal, thin rings.
21. 21. Peel the carrots.
22. 22. Cut the carrots into thin strips or grate them.
23. 23. Rinse the lemons with hot water and dry them.
24. 24. Peel the lemon skin into zest strips.
25. 25. Squeeze the juice from the lemons.
26. 26. Cook the rice noodles in salted water for about 3 minutes.
27. 27. Drain the noodles and let them drain well.
28. 28. Strain the broth through a cloth.
29. 29. Distribute the noodles, carrots, spring onions, and meat into bowls.
30. 30. Pour the hot broth over the ingredients.
31. 31. Season the soup with lemon juice to taste.
32. 32. Sprinkle the soup with coriander and lemon zest.
33. 33. Serve the soup hot.

Nutrition per serving

• kcal: 1137
• Protein: 72 g · Fett/Fat: 77 g · Carbs: 39 g