Asian Poached Chicken Noodle

Chicken breast is poached in a fragrant broth with lemongrass, cilantro root, and ginger to make this light, Asian-inspired noodle soup.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 14 mins
• Total Time: 1 hr 29 mins
• Calories: 263 Calories

Ingredients

• 1 clove garlic, crushed
• ¼ cup grated carrots
• 1 star anise pod
• 5 leaves fresh mint
• 2 ounces dried rice noodles
• 1 ¾ cups chicken stock
• 1 teaspoon tamarind paste
• 3 cilantro roots
• 1 ⅓ tablespoons grated fresh ginger
• 1 (1-inch) piece lemongrass
• 4 ounces skinless, boneless chicken breast, cut into 4 strips
• ⅓ cup snow pea shoots, tops only
• 4 leaves bok choy
• 2 tablespoons mung bean sprouts
• 1 tablespoon grated daikon radish
• 1 sprig cilantro, leaves picked
• 1 fresh hot red chile, chopped

Recipe Instructions

Step 1

Pour chicken stock into a saucepan over medium heat. Add cilantro roots, ginger, lemongrass, tamarind paste, garlic, and star anise pod. Bring to a gentle simmer; cook until flavors combine, about 1 hour. Cool to room temperature, 1 hour to overnight.

Step 2

Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain well.

Step 3

Strain off the top of the cooled stock, leaving as much sediment as possible. Bring to a boil. Reduce heat to bring to a simmer. Add chicken; cook for 5 minutes. Add rice noodles, carrots, snow pea shoots, bok choy, mung bean sprouts, and daikon. Cook until chicken is no longer pink in the center, about 5 minutes more.

Step 4

Serve soup with cilantro leaves, mint leaves, and chile on the side.