Perfect Thai Chicken Soup Stock

1. 1

   Slice 3 inch section of ginger root lengthwise and quarter 1 onion. Place into hot pan or on grill and cook until blackened.

2. 2

   In large pot combine Chicken Stock, Blackened Onion and Ginger, Star Anise, Peppercorns, Nuoc Mam, Sugar, 1 Shallot halved, Lemon Grass crushed, and the Whole Chicken with skin and breast meat removed (you can use that later broiled and sliced to add to soup).

3. 3

   Bring to a boil and reduce heat to simmer covered for about 50 minutes.

4. 4

   Strain broth through a sieve or cheesecloth and return clear broth to pan.

5. 5

   Add 1/2 cup minced Onions, 1/2 cup chopped Cilantro, 2 T chopped fresh Sage, 1 seeded and thinly sliced Red Chili, 1/4 cup minced Shallots, and 1/4 cup thinly sliced Green Onions.

6. 6

   Let simmer for 10 minutes.

7. 7

   Serve as is or add cooked wide rice noodles, sliced chicken or duck breasts, and some bean sprouts. For a little extra spice add 1/2 teaspoon of Sriracha chili sauce per 1-2 cups of broth. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.