Ginger Chicken and Rice Noodle Soup with Garlic
Servings: 4
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.
