Pairs well with Thai Soy Sauce Chicken Noodle Soup
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Thai Soy Sauce Chicken Noodle Soup
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A flavorful and easy-to-make Thai chicken noodle soup featuring a clear soy sauce broth infused with toasted spices, shiitake mushrooms, and fresh vegetables, served with rice noodles.
01:10:00 total
Serves 6
medium
Soup
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Ingredients
- chicken drumsticks - 8 pieces (8 pieces)
- star anise - 3 pieces (3 pieces, toasted)
- cardamom seeds - watch the video to see (use both green and black cardamom seeds)
- five-spice powder - watch the video to see (5-spice blend, amount in infuser)
- coriander seeds - 1 teaspoon (1 teaspoon)
- black peppercorns - 1 teaspoon (1 teaspoon)
- cinnamon sticks - 2.5 sticks (2 and a half sticks, tied)
- garlic cloves - 4 cloves (4 cloves, smashed)
- dried shiitake mushrooms - 12 pieces (12 small mushrooms, soaked 15-20 minutes)
- daikon radish - 1 piece (1 piece, cut into chunks)
- sea salt - 2 teaspoons (2 teaspoons)
- oyster sauce - 3 tablespoons (3 tablespoons)
- seasoning soy sauce - 3 tablespoons (3 tablespoons)
- light soy sauce - 3 tablespoons (3 tablespoons)
- dark soy sauce - 3 tablespoons (3 tablespoons)
- brown sugar - 1.5 tablespoons (1 and a half tablespoons)
- water - 7 cups (6 to 7 cups, hot)
- bean sprouts - watch the video to see (fresh, cleaned)
- cabbage - watch the video to see (sliced)
- cilantro - watch the video to see (for garnish)
- green onions - watch the video to see (for garnish)
- white pepper - watch the video to see (to taste)
- rice noodles - watch the video to see (portion by portion, cooked briefly)
- chili garlic sauce - 2 tablespoons (2 tablespoons)
- Sasa sauce (a type of chili sauce) - 6 tablespoons (6 tablespoons)
- vinegar - 3 tablespoons (3 tablespoons)
- chili oil - watch the video to see (optional, for smoky flavor)
Instructions
- Prepare spices and aromatics: Toast star anise and other whole spices (cardamom seeds, five-spice, coriander seeds, black pepper) in a tea infuser. Smash garlic cloves to release flavor. Tie cinnamon sticks and lemongrass stems together for easy removal.
- Soak mushrooms: Clean and soak dried shiitake mushrooms in water for 15-20 minutes before use.
- Start broth: Place chicken drumsticks at the bottom of a pot. Add garlic, cinnamon sticks, tied lemongrass stems, soaked mushrooms, and the tea infuser with spices into the pot.
- Add seasonings and water: Add sea salt, oyster sauce, seasoning soy sauce, light soy sauce, dark soy sauce, brown sugar, and daikon radish pieces. Pour in 6 cups of hot water and stir gently to dissolve seasonings and prevent burning.
- Cook broth: Bring broth to a boil over medium heat. Remove foam regularly to keep broth clear. After boiling, reduce heat to medium-low and simmer uncovered for about 1 hour, adding an extra cup of water if needed.
- Prepare vegetables: Blanch bean sprouts and cabbage briefly in boiling water for about 5 seconds each, then remove to keep them crisp.
- Make dipping sauce: Mix chili garlic sauce, Sasa sauce, and vinegar together until combined for a simple spicy and sour sauce.
- Cook noodles: Cook rice noodles portion by portion in boiling water for about 10-15 seconds until just soft. Drain and place in serving bowls.
- Assemble soup: Place cooked noodles in bowls, top with blanched vegetables, pieces of chicken, shiitake mushrooms, and daikon. Ladle hot broth over the top.
- Garnish and serve: Add cilantro, green onions, white pepper, and chili oil if desired. Serve immediately with the prepared dipping sauce on the side.
