Follow these steps for perfect results
wide rice stick noodles
uncooked
canola oil
chicken thighs
skinless, boneless, cut into strips
fresh ginger
grated peeled
ground cumin
fennel seeds
crushed
ground cinnamon
garlic cloves
minced
star anise
shiitake mushroom caps
thinly sliced
Thai fish sauce
chicken broth
fat-free, less-sodium
freshly ground black pepper
green onions
chopped
Cook noodles according to package directions, omitting salt and fat, then drain.
Heat canola oil in a large Dutch oven over medium-high heat.
Add chicken strips and cook for 8 minutes, stirring constantly, until browned. Remove chicken from the pan.
Add grated ginger, ground cumin, crushed fennel seeds, ground cinnamon, minced garlic, and star anise to the pan.
Cook for 30 seconds, stirring constantly, until fragrant.
Stir in the cooked chicken, thinly sliced shiitake mushrooms, Thai fish sauce, and chicken broth.
Bring to a boil, then reduce heat and simmer for 12 minutes.
Discard the star anise.
Stir in freshly ground black pepper.
Place 3/4 cup of cooked noodles into each of 4 bowls.
Ladle 1 cup of soup into each bowl.
Sprinkle each serving with 1 tablespoon of chopped green onions.
Expert advice for the best results
Adjust the amount of fish sauce to your taste.
Garnish with fresh cilantro or lime wedges for added flavor.
Everything you need to know before you start
15 minutes
Soup can be made 1-2 days in advance; add noodles just before serving.
Ladle into bowls and garnish generously with green onions.
Serve hot.
Accompany with crusty bread.
Complements the spice and umami flavors.
Refreshing contrast to the richness of the soup.
Discover the story behind this recipe
Reflects the diverse culinary influences of Malaysia, including Malay, Chinese, and Indian cuisines.
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