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Malaysian Chicken Noodle Soup Recipe

From Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore by Robert Danhi
4.69 from 16 votes
Cook Time 2 hrs
Course Main Course
Cuisine Asian
Servings 4 people
Calories 342 kcal

Ingredients
  

FOR THE SOUP AND CHICKEN

  • 1 whole chicken 3 to 3.5 lbs
  • 2 inch fresh ginger cut into 1/2 inch slices and lightly smashed
  • 1 onion large, cut in quarters
  • 6 cloves garlic smashed
  • 12 white peppercorns crushed with mortar/pestle or side of knife (or 6 black peppercorns)
  • 2 teaspoons kosher salt

FOR THE SOUP GARNISHES

  • 1 pound fresh rice noodles about 1/4 inch (0.6 cm.) (1.3 cm.) wide
  • 1/2 pound shrimp small
  • 1/2 pound Chinese greens such as choy sum, bok choy, yu choy or gai-lan
  • 2 scallions chopped

FOR THE CHILI-SOY SAUCE

  • 4 to 6 Thai bird chilies or other small hot chilies, sliced thinly, about 1/8inch thick
  • 1/4 cup soy sauce
  • 1/4 teaspoon Asian sesame oil

Instructions
 

FOR THE SOUP AND CHICKEN

  • Make Chicken Broth: Place rinsed chicken in 2-gallon pot (8 L.), with just enough water to cover. Bring to a vigorous boil; lower to simmer. Skim off foam and impurities; simmer 15 minutes. Remove pot from heat, cover tightly, and leave undisturbed at room temperature for 45 minutes (an instant-read thermometer should read 165F / 74 C at the thickest part of the chicken).
  • Carefully lift chicken from poaching liquid and plunge into a large container/pot/bowl of ice water. Leave in water for 15 minutes to stop cooking and firm up meat. Using your hands, pull off skin and discard.
  • Pull meat off breast and thighs into 1/4to 1/2-inch (.6 to 1.3 cm.) thick strips, transfer to covered container and reserve at room temperature (you will have more than needed for the recipe).
  • Combine bones, thighs and poaching liquid back in the pot. Add ginger, onion, garlic, peppercorns and salt; simmer one hour to make a broth. Strain through fine wire mesh sieve. Taste and season well with salt.

FOR THE SOUP GARNISHES

  • Soak noodles in lukewarm water 10 minutes, drain; peel apart into individual strands. Poach shrimp in chicken broth until just cooked; peel, devein and halve lengthwise. Blanch whole bunches of choy sum in boiling water; transfer to a bowl of ice water for 30 seconds, squeeze dry, and cut into 2 to 3-inch pieces (5 to 7 cm.).

FOR THE CHILI SOY SAUCE

  • Combine soy sauce, sesame oil and chilies, spoon mixture into individual bowls for each person.

ASSEMBLY OF MALAYSIAN CHICKEN NOODLE SOUP BOWLS

  • Bring seasoned broth up to a near boil. Have all ingredients ready, and have a pot of water boiling to reheat the noodles.
  • Reheat noodles in boiling water for 15 seconds. Drain, and distribute into 4 to 6 Asian soup bowls. Top noodles with chicken meat, shrimp, and choy sum. Ladle about 1 1/2 to 2 cups of broth into each bowl.
  • Sprinkle with scallions; serve with small dishes of chili-soy sauce. This sauce is used for dipping the subtly-flavored chicken, but can also be added to the soup.

Nutrition

Calories: 342kcalCarbohydrates: 40gProtein: 25gFat: 9gSaturated Fat: 2gCholesterol: 179mgSodium: 2512mgPotassium: 543mgFiber: 3gSugar: 5gVitamin A: 3090IUVitamin C: 97.8mgCalcium: 179mgIron: 3.3mg
Keyword asian, chicken, malaysian, noodle soup, southeast asian
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