Cambodian Chicken Soup

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 cups low sodium chicken broth
• 1 tablespoon grated lime zest
• 2 tablespoons fresh lime juice
• ginger, peeled, halved lengthwise, and smashed (3-inch piece)
• 6 garlic cloves, peeled and gently smashed
• 5 jalapeno chilies, stemmed, halved, and seeded
• salt
• pepper
• 7 ounces rice noodles (3/8-inch wide)
• 1 (2 1/2 lb) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh basil
• 5 scallions, sliced thin on bias

Recipe

• 1 combine broth, zest, ginger, garlic, jalapenos, and 1 teaspoon salt in a dutch oven over med-high heat and bring to boil.
• 2 decrease heat to medium, cover, and simmer until broth is flavorful and fragrant, about 15 minutes.
• 3 discard ginger, garlic, and chiles.
• 4 meanwhile, bring 3 quarts water to boil in a large saucepan over med-high heat.
• 5 add noodles and 1 tablespoon salt and cook until tender, about 8 minutes.
• 6 drain and transfer to 4 individual serving bowls.
• 7 stir chicken, lime juice, cilantro, basil, and scallions into infused broth.
• 8 season with salt and pepper to taste and ladle equal amounts over each bowl of noodles; serve.