Asian chicken noodle soup is my youngest son’s favorite asian dish. If you have a Lao market in your area you are likely to find some fresh noodles. This noodle is made of tapioca starch and rice flour. I bought a pack of fresh noodles from the market (shout out to Sengsavang Market) for this post. Although, I will do a post on how to make these homemade noodles on another post.
Asian chicken noodle soup
2 pcs chicken breasts
1 sweet onion (whole, peeled)
1/2 tbsp thin soy sauce
1 tsp soy sauce
1 tsp fish sauce
1 1/2 tbsp Salt
1/2 tbsp msg (monosodium glutamate)
1/2 tbsp sugar
1/2 tsp garlic powder (optional 3 garlic cloves)
1/4 tsp ginger seasoning (optional 1/2 cut fresh ginger)
1 pack fresh noodles
2 stalks celery (cut in half)
green onions (chopped)
Optional ingredients for toppings
chilli garlic Oil
pictures of some ingredients for reference
Use at least 8 quart pot. Fill up with water to 6 quarts or up to 3/4 full of the pot. Turn on high to bring water to a boil.
Wash chicken and then add to the pot of water. After water boils turn down to medium and let boil for 10 about minutes. Skim foam and scum floating at top.
(Yes. I put the celery and onion before I skimmed in this picture. oops. Yes. this is same picture from my beef pho. hehe)
Wash and cut cilantro and green onions. Cut off cilantro stems and green onion stems (cut off roots). Add cilantro stems and green onion stems to pot.
Add salt, msg, sugar, ginger seasoning, garlic powder, thin soy sauce, soy sauce, fish sauce.
Continue to let boil for an hour for best taste.
Wash, strain and chop cilantro and green onions. Set aside.
Take some chicken out the pot of broth and place on cutting board. Cut or pull chicken. Set aside.
Transfer some chicken broth in a separate smaller pot. Bring to boil. Add noodles and let boil until fully cooked (for about 3 minutes)
Transfer noodles and broth to a bowl.
Add cilantro and green onions. You can also add fried onions and fried garlic and chilli garlic oil.