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

1. Dry toast the herbs in pot until fragrant
2. Add all the seasoning in
3. Pressure cook for 45min until chicken falls off the bone
4. Boil rice noodles in a separate pot (either vietnamese rice noodles, jade noodles, yellow noodles etc)
5. Blanched veggies (bok choy, nai bai etc) separately
6. Add noodles + veggies to a bowl and layer on the broth
7. Garnish generously with spring onion and coriander according to your preference

Original Recipe from HotThaiKitchen