Thai Chicken Noodle Soup

Herbs
- 2 cinnamon stick
- 4 pc star anise
- 1 knob of galangal/ginger
- 1 tsp toasted coriander seeds/1 tsp of coriander powder
- ½ tsp sichuan peppercorns (optional)
- ½ tsp white peppercorns (because its in the fridge)
Seasoning
- 2 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 1 Tbsp black soy sauce
- 2 Tbsp palm sugar
- 2 lemongrass (top half)
- 1 clove of garlic
- 5 cliantro roots
- 4 pieces duck/chicken thighs
- 500ml of chicken stock
- ~ 1 cup water or as needed
Method
- Dry toast the herbs in pot until fragrant
- Add all the seasoning in
- Pressure cook for 45min until chicken falls off the bone
- Boil rice noodles in a separate pot (either vietnamese rice noodles, jade noodles, yellow noodles etc)
- Blanched veggies (bok choy, nai bai etc) separately
- Add noodles + veggies to a bowl and layer on the broth
- Garnish generously with spring onion and coriander according to your preference
Original Recipe from HotThaiKitchen