Ever dreamed of the most comforting chicken soup recipe that has all the hallmarks of a Thai street dish? Well, life finds a way. And so do I.
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WATCH THIS RECIPE
Rice-cooker Thai Chicken Noodle Soup
PREP TIME
10 minutes
COOK TIME
1 hour 15 minutes
SERVES
4
Ingredients
300g (10.5 oz) fresh egg noodles (or noodles of your choice)
roughly chopped coriander (cilantro), to serve
roughly chopped spring onion (scallions), to serve
1 cup bean shoots
Thai chilli powder, to serve (optional)
Soup broth:
6 garlic cloves
6 coriander (cilantro) roots
1 tsp black peppercorns
2 chicken Marylands
4cm (1.5 inch) piece ginger, sliced
1 tbsp fish sauce
1 tsp sugar
1 tbsp sea salt
2 litres (2.1 qt) chicken stock
Chilli vinegar:
1 long red chilli, thinly sliced
⅓ cup white vinegar
Steps
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Use a mortar and pestle to pound the garlic, coriander roots and peppercorns to a rough paste. Add this into the rice cooker basket along with the chicken Marylands, ginger, fish sauce, sugar and salt. Pour over the chicken stock. Close the lid and select the SOUP function. Cook for 1 hour or until the chicken is cooked through.
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For the chilli vinegar, combine the chilli and vinegar in a small bowl and set aside.
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Use tongs to take the chicken out of the rice cooker bowl and transfer to a bowl. When cool enough to handle, shred the chicken meat and discard the bones. Use a sieve to strain the soup broth into a large bowl or pot (you can return the broth to the cleaned rice cooker bowl if you want to use the KEEP WARM setting).
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To cook the noodles, fill your rice cooker with 6 cups of water and, using the SOUP function, heat the water to simmering. Add your noodles and cook according to the packet instructions until just tender. Drain the noodles and divide among serving bowls.
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Top the noodles with the shredded chicken, coriander and spring onion. Ladle the soup over the top. Top with bean shoots and serve with Thai chilli powder (if using) and chilli vinegar.
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