Laotian Chicken Noodle Soup

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Prep Time10

Cook Time40

Course: Soup

Cuisine: Laotian

Servings: people

Calories: 735kcal

4 chicken thighs skinless
6 cups water
1 inch piece of ginger thinly sliced
1 teaspoon galangal powder original recipe used 1 inch piece of fresh galangal but didn't feel like trekking to Chinatown for 1 ingredient
1 tablespoon of salt
black pepper to taste
1 tablespoon oil
1 scallion chopped
2 shallots thinly sliced
2 cloves garlic minced
2 tablespoons red curry paste
1 can coconut milk
2 tablespoons fish sauce
2 tablespoons palm sugar
7 oz. rice vermicelli noodles
cabbage thinly sliced
carrots grated
fish sauce to taste

In a large pot, combine 6 cups of water with chicken, ginger, galangal, salt and pepper. Bring to a boil. Reduce to a simmer and cook for about 20 minutes, until chicken is cooked through.
Remove chicken from pot and allow to cool. Save broth. As soon as it is cool enough to handle, shred chicken by hand.
Meanwhile, heat oil in a large pot. Add shallots, garlic, curry paste and scallion. Saute for a few minutes, until fragrant.
Add coconut milk, broth from the cooked chicken, shredded chicken, fish sauce and sugar. Bring to a boil. Reduce to a simmer and cook for 5 minutes.
In a seperate pot, cook noodles in boiling water until tender.
To serve, place a bundle of noodles in the bottom of a bowl. Top with the soup. Garnish with cabbage and carrots.
Serve with lime wedges and fish sauce on the side for each person to add, as desired.

Fish sauce is used to add salt, when needed so fish sauce is always on a Laotian table.

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