Supau Recipe

Combine and simmer

In a large saucepan or medium pot, combine 6 cups water, 2 cups chicken or vegetable stock, bay leaf, soy sauce, fish sauce (if using), white pepper and 1 tsp salt. Bring to a gentle simmer over medium-high heat.

Add protein

Add the diced chicken thighs to the simmering broth. Reduce heat to medium-low and simmer gently for 8–10 minutes until the chicken is cooked through (internal temperature 165°F / 74°C). Skim any foam from the surface with a spoon.

Sauté aromatics

While the broth comes to a simmer, heat a small skillet over medium heat (or use the same pot if wide). Add a light spray or 1 teaspoon neutral oil if needed. Sauté the sliced onion for 2–3 minutes until softened, then add the minced garlic and sliced ginger and cook 30–45 seconds until fragrant.

Add vegetables to broth

Transfer the sautéed onion, garlic and ginger into the simmering pot. Add the julienned carrot and sliced mushrooms. Simmer for 4–5 minutes until the carrots are tender-crisp and mushrooms have released their juices. Stir in the chopped spinach or bok choy and cook 1–2 minutes until wilted.

Prepare noodles

If using rice vermicelli, soak in hot water according to package (about 3–5 minutes) then drain. If using egg noodles, cook until just tender, drain and rinse briefly under hot water to loosen.

Make cornstarch slurry

In a small bowl, whisk together 1.5 tsp cornstarch with 1 tablespoon cold water until smooth. Stir the broth gently and slowly drizzle the slurry into the pot while stirring to avoid lumps. Simmer 1–2 minutes until the soup slightly thickens and becomes glossy.

Combine noodles into soup

Divide the cooked noodles among serving bowls and ladle the hot soup over them so the noodles warm through and absorb flavors.

Adjust seasoning

Taste the soup and adjust seasoning as needed with up to 1/2 teaspoon more salt or a splash more soy sauce or fish sauce. Remove and discard the bay leaf.

Garnish and serve

Top each bowl with sliced green onions, chopped cilantro, a drizzle of chili oil or a few slices of fresh chili, and a lime wedge on the side. Serve immediately while hot.