Cambodian Chicken Soup

I love Asian dishes, as long as they are not spicy. And that is what most of us think when we hear Thai, Vietnamese, and Indian - hot with spice. But over time, as I have frequented such restaurants, I have learned there is a difference between spicy and flavor. Herbs and spices are not something to be afraid of, instead, they add complexity to a dish which allows your taste buds a nice exercise.

After years of falling in love with Asian dishes, I often find myself wishing I too knew the secrets to creating such complexity at home. While I still don't know the secrets, I have found this wonderful recipe in the current issue of "The Best Simple Recipes" by America's Test Kitchen (this issue is available at your local grocery store until July 14th). I fell in love with America's Test Kitchen with my first subscription to their "Cook's Illustrated," and I am even more impressed as I expand into their other publications.

Does Complexity Equal Complicated
While some recipes may be drawn out with ingredients and techniques, this one isn't. And just to clarify, I don't like overly complicated recipes. This recipe has six herbs and spices, which is definitely within the non-complicated range. When buying herbs and spices try to go fresh here. You do not want to skimp as the complexity will be lost with dried herbs.

The other great factor about this recipe is that it takes only 30 minutes. Now that is my kind of recipe! I recommend grabbing all the ingredients that day, maybe on your way home. Or if you know you will need to shop for your weekly groceries all at once, then try to get everything but the chicken, just grab that from the store on the day of, so it is fresh and easy to shred.

All the ingredients can be found at your grocery store. Some large chains don't carry cilantro fresh, but will carry the tubed ready to cook variation. Try the wet variation long before you use dry. If you are completely unsuccessful in finding anything other than dried cilantro then the rule of thumb is dried herbs are half the amount to fresh herbs (dried herbs hold more potent oils than fresh, but lack the beauty and simplicity of fresh herbs).

Prep Tips
- Shred your rotisserie chicken before starting the broth.
- Follow the recipes directions for the noodles, not the packaging directions. I found by following the package the noodles were a little too firm for this recipe.
- If you are not a fan of long noodles then it is fine to break noodles in half before cooking.
- To smash the ginger and garlic, use the butt end of the knife's handle (watching that the blade isn't too close to your hand) and just gently tap the spice. I found tapping and turning the spice helps to break it down till it is some what flattened, that is all you need for smashing, we don't want mush.

Ingredients
8   cups chicken broth
5   jalapeno chiles, stemmed, halved, and seeded
6   garlic cloves, peeled and smashed
1   (3-inch) piece ginger, peeled, halved lengthwise, and smashed
1   tablespoon grated lime zest plus 2 tablespoons juice (2 limes)
     pepper and salt
7   ounces rice noodles
1   rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces
5   scallions, sliced thin on bias
1/4   cup chopped fresh cilantro
1/4   cup chopped fresh basil

Directions
1) In a large pot place broth, jalapenos, garlic, ginger, lime zest, and 1 teaspoon salt and bring to boil. Reduce heat to medium, cover, and simmer for 15 minutes. You will begin to smell the heavenly spices!

2) Meanwhile, place noodles in a smaller pot and cover with water (about 4-6 cups). Bring to boil and cook for 8 minutes, or until noodles are tender. As you see in the photo the noodles are tall and can be encouraged to sink into the water with a gentle pronged wooden spoon. Drain and divide into 4 bowls. *If only two bowls are necessary, then divide noodles and divide one half of noodles between two bowls.

3) Stir in the remaining ingredients to the broth. Turn off heat, salt and peppering to taste. Ladle soup into bowls with noodles.

4) Try to reframe from slurping this down in one gulp! Yes, it is that good.

*With remaining broth put into a storage container separate from remaining noodles. This will keep for two days in fridge and makes a quick and easy leftover meal. Just put noodles in a bowl and add broth, heat in microwave 2-3 minutes, checking halfway.

 

As you see by my utensils I use both a spoon and fork, however, if you are not as worried about slurping then feel free to eat this as the Asians would by picking up the bowl and slurping it down. Mmm-Mmm!