Pho-Inspired Chicken Rice Noodle Soup

Ingredienti

• 1 tablespoon vegetable oil
• 1 shallot (chopped)
• 1 2-inch knob fresh ginger (sliced into thin coins)
• 3 cloves garlic (chopped)
• 1 serrano or small jalapeno chili (chopped)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon whole cloves
• 1/2 teaspoon cayenne pepper
• 3 cups chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon tamari or soy sauce
• 1 8-ounce package pad Thai rice noodles
• 1 pound boneless, skinless chicken thighs (cut into 2-inch pieces)
• 2 cups matchstick-sliced carrots
• 2 heads baby bok choy (trimmed and sliced)
• 3 green onions (including green tops) (sliced)
• 1 cup fresh cilantro leaves (picked off the stem)
• 1/2 cup fresh mint or basil leaves

Preparazione

1. 1

   --- Make the broth ---

2. 2

   Put the oil in a medium (3-quart) saucepan over medium-high heat. Add the shallot, ginger, garlic and chili pepper and cook 3-5 minutes, or until softened. Add the cinnamon, cloves and cayenne and stir into the oil for 30 seconds.

3. 3

   Add the broth, fish sauce and tamari and bring to a simmer. Turn down the heat to medium and gently simmer the broth for 15 minutes. Pour through a mesh strainer into a heatproof bowl, then return the broth to the saucepan.

4. 4

   --- Make the noodle bowl ---

5. 5

   Cook the rice noodles according to package directions. Drain, rinse with cold water and set aside.

6. 6

   Add the chicken to the strained broth and bring to a simmer. Cook until the chicken is cooked through and no longer pink, 10-12 minutes.

7. 7

   Put equal portions of the rice noodles, carrots, bok choy, green onions and herbs in each of four bowls. Ladle the chicken broth over each bowl and serve.