Updated Nov 24, 2014Chatelaine
reduced-salt chicken broth
stalks lemongrass, white part only, smashed
piece of ginger, minced
garlic cloves, minced
ground black pepper
skinless, boneless chicken breasts
200 to 400 g
sprigs of Thai basil or cilantro
lime, cut into wedges
- Pour chicken broth into a large pot. Stir in fish sauce, star anise, lemon grass, kaffir-lime leaves, ginger, garlic and pepper. Bring to a boil, then add chicken. Cover and reduce heat to low. Simmer until chicken is cooked or feels springy when pressed, about 20 min.
- Meanwhile, separate noodles and place in a large bowl. (If you like your soup with less broth, use more noodles.) Cover completely with boiling water. Let stand until tender, 5 to 10 min. Stir frequently. Drain and set aside.
- Remove chicken from broth and set on a cutting board. Cover pot and let broth continue to simmer for 15 min. When chicken is cool enough to handle, cut into bite-sized pieces. Strain broth into another pot and discard spices. Taste and add more salt if needed. Divide noodles, chicken and broth into 4 large bowls. Top with bean sprouts and basil. Tuck a lime wedge on the side of each bowl for squeezing overtop.