Asian Rice Noodle Soup with homemade chicken stock

👨‍🍳 Method

For the homemade chicken stock ✓ Homemade · or skip – back to store-bought

1. 1
   Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.

   StovePot
2. 2
   Turn down and simmer gently 2.5–3 hours.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 3
   Strain the stock.

   Colander

For the Soup

1. 4
   Heat the stock in a pot with the garlic, ginger, carrot, soy sauce and salt and bring to a boil.

   StovePot
2. 5
   Turn down the heat and simmer 10 minutes.

   Stove
3. 6
   Add the bok choy and cook 3 minutes, until the bok choy softens.

   Stove
4. 7
   Add the noodles and cook 3–5 minutes, until the noodles are tender.

   Stove
5. 8
   Sharpen the stock with the lemon juice and balance with salt to taste.
6. 9
   Ladle the boiling soup into the bowls.

   Ladle
7. 10
   Sprinkle the cilantro and chili pepper on top.
8. 11
   Drizzle the sesame oil on top and serve immediately.