Malaysian Noodle Soup with Chicken

Name: Malaysian Noodle Soup with Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 1 Tbsp canola oil; 794 grams fat-free, less-sodium chicken broth; 1 teaspoons fennel seeds, crushed; 2 Tbsps grated peeled fresh ginger; 3 garlic cloves, minced; 59 milliliters chopped green onions; 0 teaspoons ground cinnamon; 1 teaspoon ground cumin; 113 grams uncooked wide rice stick noodles (banh pho); 355 milliliters thinly sliced shiitake mushroom caps; 454 grams skinless, boneless chicken thighs, cut into (1/4-inch-thick) strips; 1 star anise; 1 Tbsp Thai fish sauce

Malaysian Noodle Soup with Chicken is It can be enjoyed any time, but it is especially good for Autumn. A mixture of shiitake mushroom caps, ground cinnamon, thai fish sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Instructions

Cook noodles according to package directions, omitting salt and fat.

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Pasta

Salt

Drain.

Heat oil in a large Dutch oven over medium-high heat.

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Cooking Oil

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Dutch Oven

Add chicken; cook 8 minutes or until browned, stirring constantly.

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Whole Chicken

Remove chicken from pan.

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Whole Chicken

Equipment you will use

Frying Pan

Add ginger, cumin, fennel, cinnamon, garlic, and star anise to pan; cook 30 seconds, stirring constantly. Stir in chicken, mushrooms, fish sauce, and broth; bring to a boil. Reduce heat; simmer 12 minutes. Discard star anise. Stir in pepper.

Ingredients you will need

Fish Sauce