Ingredients
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10 cups chicken broth
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1 onion, thinly sliced
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1 1/4 ounces fresh ginger, 4 1/2 inch thick slices
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2 tablespoons nam pla (fish sauce)
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3 cloves garlic, halved
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2 star anise
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10 whole cloves
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8 ounces fresh bean sprouts
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12 baby carrots, sliced in thirds
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8 ounces cellophane noodles or 8 ounces bean thread noodles, pre cut
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3 green onions, sliced
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1/2 lb shrimp, cleaned and shelled
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lime wedge
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1/2 cup cilantro leaf
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1/2 cup fresh mint leaves
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1 large boneless chicken breast, trimmed
Instructions
- Bring large pot of water to boil, then remove from heat.
- Add noodles to the pot; let stand until tender, about 15 minutes, then drain and set aside in a large serving bowl.
- Combine chicken broth, onion slices, fish sauce, sliced baby carrots and chicken in a soup pot; bring to a simmer.
- In a cheesecloth or tea infuser, add the whole cloves, sliced ginger, garlic, star anise and place in the soup pot with the chicken.
- Simmer the chicken, vegetables and spice mixture for about 30 minutes, until chicken is tender and cooked through.
- Remove chicken and cool it until you can cut into cubes; place back into the simmering soup pot.
- Remove the cheesecloth or tea infuser, discard ingredients inside.
- Add bean sprouts and shrimp and simmer for about 5 more minutes.
- Ladle the soup into the large serving bowl with the noodles.
- Add the green onions, cilantro and mint leaves to the serving bowl.
- Serve with fresh lime wedges.