Fresh Chicken Soup with Rice Noodles and Ginger

Ingredients

• 1 onion
• 40 g ginger
• 2 stalks lemongrass
• 1 whole chicken (pre‑cooked, about 1.2 kg)
• 150 g rice vermicelli
• 2 star anise
• 1 cinnamon stick
• 3 Cloves
• 3 tbsp Fish sauce
• Salt
• 3 spring onions
• 2 carrots
• 1 untreated lemon
• 2 tbsp coarsely chopped coriander

Instructions

1. 1.

   Halve the onion and roast it in a large pot with the cut sides down. Peel and roughly chop the ginger, then add it to the pot. Trim and crush the lemongrass, wash the chicken, pat dry, and place it with the lemongrass in the pot. Add 1.5 l water and bring to a boil. Reduce heat and simmer for about 1.5–2 hours, skimming off foam as needed.

2. 2.

   Soak the noodles in cold water for about 30 minutes. Remove the chicken from the broth and let it cool. Add the spices, fish sauce, and salt to the broth and simmer for another 60 minutes. Separate the meat from the bones, remove the skin, and slice into thin strips.

3. 3.

   Rinse the spring onions, trim them, and cut into slanted thin rings.

4. 4.

   Peel the carrots and cut into thin strips or grate them. Rinse the lemon hot, dry‑rub it, zest the peel, and squeeze out the juice.

5. 5.

   Cook the noodles in boiling salted water for about 3 minutes, drain and set aside. Strain the broth through a cloth. Distribute the noodles, carrots, spring onions, and chicken into bowls and pour the hot broth over them. Season with lemon juice and garnish with coriander and lemon zest before serving.