This soup will definitely relax you on any cold winter day and tastes oh so good when it’s eaten immediately from the hot stove. My mom told me that in Laos the Hmong have taken this soup into their own homes as it is a very inexpensive and easy way to prepare for their big families. For the healthy and the sick, this could be anyone’s favorite soup so I hope you will also enjoy it.
Ingredients for 10-12 servings
- Lai Fun Noodles (can be bought at asian store)
- whole chicken
- Lemon grass stalk
- 1-2 TB knorr chicken powder (optional)
- black pepper
- about 15 cups of water
Condiments for the porridge:
- a batch of chopped Cilantro
- a batch of chopped green onions
- asian hot sauce (sriracha rooster brand)
- chili garlic oil (optional)
- fried garlic (optional)
1. Boil a pot of the water with a whole chicken (~or 4-5 chicken thighs). Add about 1 TB salt and 2 tb of knorr powder to start with.
2. While you wait for the chicken to cook, prepare your condiments by rinsing & mincing green onions and cilantro and then setting them aside. When chicken is cooked take the chicken out and shred with a fork or mince the chicken meat and then put the meat back into the pot again.
3. slowly pour small amounts of noodles into the pot at a time, stirring the pot of soup steadily as you do it. (I like my soup less starchy to do this, boil the noodles in a separate pot, drain, then add noodles into the main soup pot at the end).
4. Cook the noodles for ~15 minutes or until it becomes less chewy and more edible. biting into a string every now and then will help determine when the noodles are cooked.
5. In your bowl of soup add black pepper, green onions, cilantro and a squeeze of lemon and asian hot sauce. Mix and serve hot.