THAI CHICKEN NOODLE Recipe

Prepare broth

In a large pot, combine 8 cups of chicken broth, smashed garlic, sliced ginger, halved shallot, bruised lemongrass, kaffir lime leaves (if using), crushed peppercorns and 1 tsp salt. Bring to a gentle simmer over medium heat.

Poach chicken

Reduce heat so the broth is barely simmering. Add the chicken breasts to the pot, making sure they are submerged. Poach gently for 12–15 minutes, or until an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C). Keep the broth at a bare simmer to avoid toughening the meat.

Finish broth seasoning

Carefully remove the chicken to a cutting board and tent with foil to rest 5 minutes. Add 2 tablespoons fish sauce to the simmering broth, taste and adjust seasoning with more fish sauce or salt as needed. Keep broth warm over the lowest heat.

Shred chicken

Once cool enough to handle, shred the poached chicken into bite-size strips or thin slices and set aside. Reserve any juices from the resting board and stir back into the broth if desired.

Prepare rice noodles

Place rice noodles in a large bowl and cover with very hot (just-off-boil) water. Soak following package instructions until tender but still slightly chewy (al dente), typically 6–10 minutes depending on thickness. Drain well and rinse briefly with hot water to remove surface starch; drain again. If using thin vermicelli, soaking time will be shorter (3–5 minutes).

Prep garnishes

While noodles soak, rinse and drain bean sprouts, pick basil leaves from stems, roughly chop cilantro, thinly slice green onions and red chili, and cut limes into wedges.

Assemble bowls

Divide drained rice noodles among 4 bowls (about 2 oz / 56 g dried noodles per serving). Top each bowl with shredded poached chicken (about 4 oz per serving). Scatter bean sprouts, basil leaves, cilantro, and sliced green onions over the noodles and chicken. Add sliced red chili if using.

Ladle broth and finish

Bring the broth back to a gentle simmer and skim any foam. Ladle approximately 2 cups of hot broth into each bowl so the noodles and toppings are submerged. Drizzle a tiny bit of sesame or neutral oil (about 1/4 tsp per bowl) over each serving for shine and aroma. Serve immediately with lime wedges on the side so diners can squeeze to taste.

Notes: This recipe is naturally gluten free if you use gluten-free fish sauce and rice noodles. Leftover broth keeps 3–4 days refrigerated and freezes well for up to 3 months.