Thai Chicken Noodle Soup

Step 1

STEP 1Remove the legs, wings and breast fillets from the whole chicken (see video for detailed instructions). Keep the legs for another purpose. Reserve the breast fillets to cook later. And place the wings and carcass bones in a large (at least 5L/5.2 QT capacity) stock pot.

Step 3

STEP 2Cut the chicken wings through the joints and add those to the stock pot as well. Cover with 4L (4.2 QT) of water and place over high heat. Bring to a boil and simmer for 5 minutes to allow the scum to rise to the surface. Then turn off the heat. Remove the chicken pieces and rinse. Discard the water.

Step 5

STEP 3Put the chicken pieces back into a clean pot and cover with another 4L (4.2 qt) of clean water. Bring to a gentle simmer and cook for 90 minutes, skimming the surface every so often.

Step 7

STEP 4While the broth is simmering, you can make your garlic oil and chilli vinegar.

Step 9

STEP 5For the garlic oil, heat the vegetable oil in a small saucepan over medium heat. Add the garlic and gently fry for about 2 minutes or until just starting to turn golden. Pour into a heat-proof jar or bowl and set aside until ready to serve.

Step 11

STEP 6For the chilli vinegar, combine the chilli and vinegar in a small bowl and set aside.

Step 13

STEP 7Now back to the broth, use a mortar and pestle to pound the garlic, coriander roots and peppercorns to a rough paste. When the stock has simmered for 90 minutes, add the paste along with the lemongrass, ginger, spring onions and celery. Simmer for a further 20 minutes. Then add the reserved chicken breasts and continue simmering for another 10 minutes or until the chicken breasts are just cooked.

Step 15

STEP 8Transfer the chicken breasts to a cutting board. Strain the broth and discard the solids. Add the fish sauce, salt and sugar to the hot broth. Season with extra fish sauce or salt to taste.

Step 17

STEP 9Use a rolling pin or pestle to pound the chicken breasts to loosen them before cutting or shredded them.

Step 19

STEP 10To serve, warm up the broth. Cook the noodles of your choice according to packet instructions. Briefly cook the bean shoots along with the noodles. Divide the noodles and bean shoots among serving bowls. Top with chicken, Chinese celery (if using), spring onion and coriander. Serve with fish sauce, garlic oil and chilli vinegar so that each person can add their own seasoning before eating.

Step 21

*NOTES:

Step 22

Chinese celery is a lot milder in flavour than regular celery. If using regular celery, then use just ½ a stem, sliced.