Darby's Daily Balance
Sick Girl Soup
a warm, nourishing asian chicken noodle soup inspired by ramen and classic chicken noodle soup.
Ingredients
The Chicken & Soup Base
- 3 cups pulled chicken
- 8 cups no-sodium chicken stock (homemade is amazing here)
- 1 stalk lemongrass (cut into 3 pieces)
- 3 kaffir lime leaves
- 1 tsp salt
- Vegetable oil (for shallow frying)
The Spice Paste
- 1 cup shallots (chopped (garlic-clove size))
- 5 cloves garlic
- 1 fresh ginger (inch, chopped)
- 1 tbsp macadamia nuts
- 0.5 tsp turmeric powder
- 1.5 tsp coriander powder
- 0.5 tsp pepper
- 0.5 cup coconut milk
- 3 tbsp vegetable oil
To Finish (Soto Ayam Style)
- reserved chicken broth
- 12 oz rice vermicelli
- 4 large eggs (soft-boiled)
- cilantro (chopped)
- fried shallots
- sambal oelek
- lime wedges
Method
- 1
Heat a little oil in a skillet. Fry shallots, garlic, and ginger until softened and lightly golden.
- 2
Transfer to a blender. Add remaining spice paste ingredients and blend until smooth.
- 3
Heat 3 tbsp oil in a pot over medium heat. Add paste and cook, stirring constantly, about 5 minutes.
- 4
Lower heat and cook another 2 minutes until oil separates at the edges.
- 5
Stir the paste into the broth.
- 6
Bring broth to a lively simmer. Taste and season — it will need another ½–1 tsp salt (to taste).
- 7
Soak rice vermicelli in the hottest tap water for 5 minutes, drain, rinse with cold water.
- 8
Slice soft-boiled eggs in half.
- 9
Divide noodles between bowls.
- 10
Add chicken, broth (about 2 cups per bowl), egg, herbs, fried shallots, and lime.
- 11
Finish with sambal oelek to taste.
Notes
Shortcut tip: I used a roasted chicken, but rotisserie, baked, or any cooked chicken works beautifully.