Gingery Chicken and Rice Noodle Soup with Crispy Garlic

Name: Gingery Chicken and Rice Noodle Soup with Crispy Garlic
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving
Ingredients: 3 tablespoons neutral oil; 5 garlic cloves; 3 large shallots; 3- inch piece ginger; 1/4 cup hoisin sauce; 2 quarts low sodium chicken stock or water; 2 pounds chicken thighs or breasts; 4 scallions; 2 teaspoons toasted sesame oil; 8 ounces rice noodles; Kosher salt and soy sauce; 1 lightly packed cup fresh cilantro; 1 lime; Chili-garlic paste or chili crisp

User Reviews

4.3

117 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4
Course
Soup
Cuisine
Asian

Gingery Chicken and Rice Noodle Soup with Crispy Garlic

Yosef Browning

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Take chicken soup, and give it a healthy thump of warming ginger, add caramelized shallots, a bit of hoisin and serve with a squeeze of lime, a sprinkle of cilantro leaf, and some crispy toasted garlic chips. Gingery Chicken and rice noodle soup is like a big hug from an old friend.

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Ingredients

Servings

3 tablespoons neutral oil divided
5 garlic cloves thinly sliced
3 large shallots peeled and thinly sliced
3- inch piece ginger peeled and thinly sliced into planks
1/4 cup hoisin sauce
2 quarts low sodium chicken stock or water
2 pounds chicken thighs or breasts boneless or bone-in, skin removed, if desired
4 scallions thinly sliced, white and green parts separated
2 teaspoons toasted sesame oil
8 ounces rice noodles recommended: vermicelli
Kosher salt and soy sauce to taste

Optional garnishes

1 lightly packed cup fresh cilantro torn
1 lime quartered, for squeezing
Chili-garlic paste or chili crisp

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Instructions

Cook your rice noodles according to the package directions. Rinse them with warm water and set them aside.
Add 2 tablespoons of the oil and the garlic to a large pot and turn the heat on medium-low. Keep moving the garlic around as it starts to sizzle, turning it often until it turns light golden brown, about 2 to 3 minutes once the oil is hot. Remove it to a plate with a slotted spoon and set it aside.
Turn the heat to medium, add the last tablespoon of oil to the pot and add the shallots and ginger. Cook, stirring often, until the shallots are soft and lightly browned in spots, about 5 minutes. Add the hoisin and cook it for about 1 minute. Add the stock or water and bring it to a boil, then turn the heat down to a simmer, add the chicken pieces and scallion whites and cook until chicken is cooked through and tender. The thickest part of the chicken should register about 160°F on an instant read thermometer. Boneless breasts may take about 10 to 15 minutes, large bone-in thighs may need 25 to 30 minutes. Turn the heat off, remove the chicken to a plate and use two forks to shred the meat, discarding the skin and bones if needed. If there is a layer of fat on top of the broth, you can remove it with a spoon, if desired. Remove and discard the ginger, return the shredded chicken to the pot and stir in the sesame oil and scallion greens. Taste the broth and season it with salt and/or soy sauce, if desired (the amount will depend on the saltiness of the broth used). If the soup has cooled, heat it on medium until it returns to a simmer before serving.
To serve, divide the noodles into four soup bowls and ladle in the hot broth and chicken. Top each serving with some crispy garlic and torn cilantro. Serve with lime wedges for squeezing and some spicy chili-garlic paste on the side.