Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups celery sliced
- 1/2 cup onion diced
- 2 teaspoons fresh garlic minced
- 1 teaspoon fresh ginger minced
- 1 1/2 cups carrots sliced
- 6 cups reduced-sodium chicken broth
- 3 tablespoons fish sauce
- 2 stalks lemongrass each cut into three
- 6 star anise pods
- Black peppercorns
- 1 pound chicken thighs trimmed of excess fat
- 1 tablespoon Chinese five-spice
- Juice of half a large lime
- 1 teaspoon sriracha or to taste
- Finely sliced mint for garnish
- Finely sliced Thai basil for garnish
- Cilantro for garnish
- 5 ounces rice noodles
Instructions
- Heat the olive oil in a large pot or Dutch oven on medium-high heat. Cook the celery and onions until softened, about 3 minutes. Add garlic and ginger and cook until fragrant, about 1 minute.
- Add in the carrots and cook for 2 minutes.
- Add everything to the pot except the star anise and peppercorns.
- Put the star anise pods in one tea ball and the black peppercorns in another. Add both to the pot.
- Pat the chicken thighs dry, rub them thoroughly with the Chinese five-spice, and add them to the pot.
- Bring to a boil on high heat for 3 minutes. Then, reduce the heat to maintain a steady simmer, cover, and cook for 30-45 minutes. It only needs 30 minutes, but if you have 45 minutes, do it for more flavor!
- Meanwhile, prepare the noodles according to package directions.
- Use a slotted spoon to transfer the chicken to a plate. Stir in the lime juice and sriracha.
- Shred the chicken with two forks, then return it to the pot along with the noodles. Stir to combine.
- Divide the soup between 4 bowls, garnish the fresh herbs, and enjoy!
