Gingery Chicken and Rice Noodle Soup with Crispy Garlic Recipe
This Gingery Chicken and Rice Noodle Soup features tender chicken simmered in a flavorful broth infused with garlic, shallots, and fresh ginger. Served over delicate rice noodles and topped with crispy garlic and fresh cilantro, this comforting soup finishes with a squeeze of lime and optional chili-garlic paste for a perfect balance of savory, spicy, and fresh flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Halal
Ingredients
Soup Base
- 3 tablespoons neutral oil (divided)
- 5 garlic cloves (thinly sliced)
- 3 large shallots (peeled and thinly sliced)
- 3-inch piece ginger (peeled and thinly sliced into planks)
- 1/4 cup hoisin sauce
- 2 quarts low sodium chicken stock or water
- 2 pounds chicken thighs or breasts (boneless or bone-in, skin removed if desired)
- 4 scallions (thinly sliced, white and green parts separated)
- 2 teaspoons toasted sesame oil
- Kosher salt and soy sauce (to taste)
Noodles
- 8 ounces rice noodles (recommended: vermicelli)
Garnish
- 1 lightly packed cup fresh cilantro (torn)
- 1 lime (quartered, for squeezing)
- Chili-garlic paste or chili crisp (optional)
Instructions
- Prepare the noodles: Cook the rice noodles according to the package directions. Once cooked, rinse them with warm water to separate and prevent sticking, then set aside.
- Make crispy garlic: In a large pot, heat 2 tablespoons of the neutral oil over medium-low heat. Add the thinly sliced garlic and keep stirring frequently to evenly brown until light golden, about 2 to 3 minutes after the oil heats. Remove the garlic with a slotted spoon onto a plate and set aside for topping.
- Sauté aromatics and start broth: Increase heat to medium and add the remaining tablespoon of oil to the pot. Add the sliced shallots and ginger planks and cook, stirring often, until the shallots soften and develop light brown spots, about 5 minutes. Stir in the hoisin sauce and cook for about 1 minute to meld flavors. Pour in the chicken stock or water and bring to a boil.
- Cook the chicken: Lower heat to a simmer and add the chicken pieces and the white parts of the scallions. Simmer gently until the chicken is cooked through and tender. Boneless chicken breasts usually take about 10 to 15 minutes, while large bone-in thighs may take 25 to 30 minutes. Use an instant-read thermometer to ensure the thickest part reaches 160°F.
- Shred chicken and season broth: Turn off the heat. Remove the chicken to a plate and shred it with two forks, discarding skin and bones if present. If there is fat on the broth’s surface, skim it off. Remove and discard the ginger pieces. Return shredded chicken to the pot and stir in the toasted sesame oil and the green parts of the scallions. Taste and adjust seasoning with kosher salt and/or soy sauce based on the broth’s saltiness.
- Reheat if needed: If the soup has cooled, reheat gently over medium heat until it reaches a simmer before serving.
- Serve: Divide the cooked rice noodles among four bowls. Ladle the hot broth and shredded chicken over the noodles. Top each bowl with the crispy garlic and torn fresh cilantro. Serve with lime wedges and chili-garlic paste on the side for added brightness and heat.
Notes
- For best flavor, use low sodium chicken stock to control salt levels.
- Rice noodles can vary in cooking time; be sure to follow package instructions closely.
- Crispy garlic adds great texture and aroma, don’t skip or substitute with raw garlic.
- Adjust chili-garlic paste amount to suit your spice preference.
- Bone-in chicken thighs offer more flavor; boneless works for quicker cook times.
- Removing excess fat from the broth results in a cleaner taste.
