Ingredients
Units
Scale
For the Soup:
- 1 lb boneless, skinless chicken thighs
- 6 cups chicken broth (low-sodium works great)
- 4 oz long rice noodles (dried mung bean threads or glass noodles)
- 1 tbsp vegetable oil
- 1-inch piece fresh ginger, sliced thin
- 3 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp fish sauce (my fusion touch)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
For Garnish:
- 2 green onions, thinly sliced
- Optional: Fresh cilantro or a splash of chili oil
Instructions
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Cook the Chicken: Heat the vegetable oil in a large pot over medium heat. Add the chicken thighs and brown lightly on both sides, about 3-4 minutes total. Toss in the ginger and garlic, and cook for another minute until fragrant.
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Simmer the Broth: Pour in the chicken broth, soy sauce, fish sauce, salt, and pepper. Bring to a boil, then lower to a simmer. Cover and cook for 20 minutes until the chicken is tender and cooked through.
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Shred the Chicken: Remove the chicken to a plate and shred it with two forks. Return it to the pot, keeping the broth simmering.
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Prep the Noodles: While the broth simmers, soak the long rice noodles in warm water for 10 minutes until softened. Drain and cut into shorter lengths if desired (easier to slurp!).
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Combine & Cook: Add the noodles to the pot and simmer for 5-7 minutes until they’re translucent and tender. Stir gently—they soak up that broth like champs.
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Serve with Aloha: Ladle into bowls, top with green onions (and cilantro or chili oil if you’re feeling it), and serve hot. Slurp it up and feel the comfort sink in!
Notes
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Noodle Swap: Can’t find long rice? Thin rice vermicelli works too—just adjust soak time.
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Flavor Boost: Add a splash of lime for a brighter finish.
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Storage: Keeps in the fridge for 2-3 days—reheat with a little extra broth if it thickens.
- Prep Time: 15
- Cook Time: 30
- Cuisine: Hawaiian
Nutrition
- Serving Size: 4
- Calories: 320g
- Fat: 12g
- Carbohydrates: 28g
- Protein: 25g