Lemongrass ginger chicken soup with turmeric rice noodles
Light chicken rice noodle soup that's infused with spices and herbs like cinnamon, coriander, lemongrass, cilantro and blend together so amazingly. The condiments complete the whole dish. Refreshing, hot bowl of goodness.
Fold a gauze into a small square and put all the seeds on the center. Mash the rest of spices into small pieces and pour on top with the rest of the seeds.
Bring all ends to the center, making a pouch and tie it tightly with a kitchen string. Set aside.
Cilantro Bouquet
Fold cilantro leaves stems and all, into 2, and tie them tightly in the middle with a kitchen string. Set aside.
Turmeric Rice Noodles
Soak the noodles in water for a few minutes until they're pliable, not more. Meanwhile prepare a pot with hot water and mix in the turmeric. Place the noodles in and gently stir.
Don't overcook them because then they'll be too soft when we serve them with our hot soup later. Just undercook them a bit. Rinse under cold water, drain well and place on a plate. Set aside.
The Soup
Heat some oil in a pot and sautee onion and lemongrass for a few minutes. Add in ginger and garlic, continue cooking until they're golden brown.
Now add the rest of the ingredients together with the spices pouch and cilantro bouquet, stir, bring to a simmer and cook for 20-30 minutes. For a clearer soup, skim off the foam on the surface.
Plating
Place some noodles in a bowl. Pour in the soup together with some chicken pieces. Add in the condiments. Mix everything before having your first spoon of goodness. Enjoy!