• Course

    Main Course

  • Prep time

    30 Mins

  • cook time

    3 Hours

  • servings

    4

  • Images by

    @sprinklesofcocoa

Ingredients

Broth Ingredients

  • 1 yellow onion halved
  • 1- inch piece of ginger halved
  • 2 tsp coriander seeds
  • 2 tsp fennel seeds
  • 1 whole chicken ¾ pound
  • 1 daikon peeled & diced
  • 1 cup chicken broth
  • Salt & pepper to season

Ingredients

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  • 1

    Preheat the oven to broil. Broil the yellow onion and ginger root for 10-15 mins until both have charred edges.

  • 2

    Toast the coriander seeds and fennel seeds on the stove in a small pan for 1-3 mins until you smell a toasty aroma. Add to a cheesecloth and tie tight with butcher's twine.

  • 3

    Add chicken to a large soup pot and cover with water until the chicken is just covered. Bring to a boil, remove the chicken and pour out the water.

  • 4

    Add the chicken back to the soup pot and cover with fresh water until the chicken is just covered. Add in the roasted onion, ginger, daikon and herb bundle. Bring to a boil and then lower to a simmer for 30 mins.

  • 5

    Remove the chicken and leave it to rest for ~10 mins or until it is cool enough to handle. Continue simmering the broth. Once the chicken is cool enough to handle, shred all the meat. Add the bones back to the soup to cook further. Add the chicken broth and simmer for another 2½ hours. Taste the broth and season to your taste, adding more salt if necessary.

  • 6

    Once the soup has finished cooking, remove the solids, and strain through a fine mesh sieve into another soup pot to get the cleanest broth possible by removing any small solids.

  • 7

    While the soup simmers, mince your green onions and cilantro. Set them aside in the fridge while you wait for your soup to finish.

  • 8

    Cook noodles per instructions on package less 1 min of the recommended cook time. The noodles will continue to cook in the broth on serving.

  • 9

    Once the soup has finished cooking, divide noodles, shredded chicken, minced green onion, minced cilantro, fried shallots, and a dash of fish sauce (optional) between 4 bowls. Ladle soup over the top and serve.

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