Description
This restorative soup features a robust, collagen-rich chicken broth infused with aromatic ginger, lemongrass, and garlic. Inspired by Southeast Asian flavors, it swaps heavy fats for the bright, clean acidity of fresh lime juice and savory umami from fish sauce and soy sauce. Garnished with fresh herbs and tender shredded chicken, it is a nourishing, comforting meal perfect for soothing the spirit and body.
Ingredients
1 whole chicken (approx. 3 lbs)
3 quarts water
4 ounces smoked turkey sausage, thinly sliced
2 stalks lemongrass, bruised
2 inches fresh ginger, sliced
4 cloves garlic, smashed
2 tablespoons fish sauce
1 tablespoon soy sauce
8 ounces rice noodles
2 limes, juiced
1 bunch fresh cilantro, chopped
2 fresh red chilies, sliced
2 scallions, thinly sliced
Instructions
Place the whole chicken and water in a large stockpot and bring to a gentle boil.
Add lemongrass, ginger, and garlic to the pot, then reduce heat and simmer for 60-90 minutes.
Remove the chicken from the pot, allow to cool slightly, and shred the meat while discarding bones.
Strain the broth into a clean pot and discard the aromatics.
Add the shredded chicken, smoked turkey sausage, fish sauce, and soy sauce to the broth and simmer for 10 minutes.
Prepare rice noodles according to package directions and drain.
Divide noodles into bowls, ladle the hot broth and chicken over them.
Stir in fresh lime juice and garnish with cilantro, chilies, and scallions before serving.
Notes
Ensure you remove all bones from the broth for a clear texture. You can adjust the level of heat by adding or removing seeds from the fresh chilies. Leftovers store well in the refrigerator for up to 3 days.