Indulge in the comforting flavors of Gingery Chicken and Rice Noodle Soup with Crispy Garlic. This recipe beautifully melds the warmth of ginger with the richness of chicken, complemented by the delicate texture of rice noodles. Topped with crispy garlic, it offers a delightful crunch, making it a perfect blend of taste and texture for a hearty meal.
Ginger Chicken and Rice Noodle Soup with Garlic
Ingredients
- 8 ounces rice noodles recommended: vermicelli
- 3 tablespoons neutral oil divided
- 5 large garlic cloves thinly sliced
- 3 inch ginger peeled, thinly sliced into planks
- 3 large shallots peeled and thinly sliced
- 1/4 cups hoisin sauce
- 2 quarts low sodium chicken stock or water
- 2 lbs chicken thighs or breasts boneless or bone-in, skin removed, if desired
- 4 scallions thinly sliced (white and green parts separated)
- 2 tsp toasted sesame oil
- Kosher salt to taste
- soy sauce
- 1 cup fresh cilantro torn; 1 lime, quartered; Chili-garlic paste or chili crisp
Optional Garnishes
- 1 Lime quartered
- Chili-garlic paste or chili crisp gochujang
Instructions
- Cook rice noodles as per package instructions. Rinse with warm water and set aside.
- In a large pot, heat 2 tablespoons oil on medium-low. Add garlic. Stir frequently until golden brown (2-3 minutes once oil is hot). Remove with a slotted spoon and set aside.
- Increase heat to medium. Add remaining oil, shallots, and ginger. Cook until shallots are soft and lightly browned (about 5 minutes).
- Add hoisin sauce, cook for 1 minute. Then add stock/water and bring to a boil.
- Reduce to a simmer. Add chicken and scallion whites. Cook until chicken is cooked through (160°F). Time varies: 10-15 minutes for boneless breasts, 25-30 minutes for bone-in thighs.
- Turn off heat. Remove chicken, shred it, and discard skin/bones if necessary. Skim off any fat from broth if desired. Remove and discard ginger. Return shredded chicken to pot. Stir in sesame oil and scallion greens. Season with salt/soy sauce to taste.
- If soup has cooled, reheat to simmer.
- To serve: Divide noodles into bowls. Add broth and chicken. Top with crispy garlic, cilantro, lime wedges, and chili-garlic paste on the side.
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