1. Combine the Stock ingredients in a large stockpot. Bring the mixture to the boil over medium heat, reduce the heat to low and cook for about 1 hours. Leave the chicken in the pot until ready to serve. Then lift the chicken from the pot and, when it is cool enough to handle, shred the meat. Stir the fish sauce into the Stock.
2. To serve, place some noodles in each soup bowl. Garnish with beansprouts, Chicken, onion slices, fresh coriander, spring onions and basil. Add about 250 ml (1 cup) stock to the bowl. Serve each bowl with a wedge of lime to squeeze over the top
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| Kuay Tiaw Gai (Chicken Noodle Soup) |
- 225g (1/2 lb) rice stick noodles, cooked and cooled
- 225g (1/2 lb) fresh beansprouts, blanched for 2 minutes
-1 onion, thinly sliced crosswise (optional)
- 2 sprigs fresh coriander (cilantro), roughly chopped
- 20g (1 cup) Thai basil leaves (optional)
- 1 lime ,cut into eighths
Stock
- One whole chicken, about 1 1/2 kg (2-3 lb)
- 1 1/2 litres (6 cups) chicken stock
- 5 cm (2 in) cinnamon stick
- 2 spring onions (scallions)
- 2 1/2 cm (1 in) fresh ginger, smashed
- 1 teaspoon salt
- 1 teaspoon sugar
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