Lemongrass Noodle Bowl with Poached Chicken

Servings

Serving size

2 ounces chicken with 2 cups soup

Lemongrass Noodle Bowl with Poached Chicken

Ingredients

3 clove Garlic, raw (minced)

1 Tbsp. Sugar

1 Tbsp. Rice Vinegar

1 tsp. Lime juice, raw

1 Tbsp sambal oelek

1/4 cup Water

2 tsp. Fish sauce

1 Tbsp. Sesame oil

2 Tbsp Ginger root, raw (peeled and minced)

3 clove Garlic, raw (minced)

1 8 inch piece Lemongrass (smashed and cut into thirds)

2 large Green onions (sliced)

8 cups No salt added vegetable stock (or no salt added chicken stock)

2 tsp. Low sodium soy sauce (or gluten-free tamari sauce)

1 Tbsp Coriander (cilantro) leaves, raw (stems only, left whole; reserve leaves)

8 ounces Boneless, skinless chicken thighs

8 ounce Brown rice noodles

2 cup Broccoli, raw (florets)

3 medium Carrots, raw (peeled and sliced thinly on the bias)

4 cup, shredded Bok choy

1 whole fruit Limes, raw (cut into wedges)

1/4 cup Coriander (cilantro) leaves, raw (leaves)

2 tsp. Sesame seeds (toasted)

Instructions

Gather all ingredients and equipment.

Make the Nuoc Cham:

Place the garlic, sugar, rice vinegar, lime juice, sambal, water, and fish sauce in a small bowl.

Whisk until smooth. Set aside.

Make the Broth:

Heat the sesame oil in a medium pot over medium-high heat. Add ginger, garlic, lemongrass, and green onions and saute for 2 minutes until fragrant, taking care not to burn them.

Add the stock, soy sauce, and cilantro stems and bring to a boil. Reduce heat and simmer for 10 minutes.

While the broth is simmering, prepare the chicken and vegetables.

For the Dish:

When the broth is flavorful, bring to poaching temperature (160-180°F / 71-82°C), add the chicken, and cook it until the internal temperature is 165°F.

Adjust the heat as necessary to keep liquid between 160-180°F. Do not boil!

If necessary, add water or additional stock to the pot so that the chicken is completely submerged when cooking.

Once the chicken is cooked, remove it from the pot and set aside to cool. Once cool, slice thinly into strips. Set aside.

Strain the broth and reserve the liquid. Discard the aromatics (the lemongrass, etc.). Pour the strained liquid back into the pot and bring to a boil.

When the liquid is boiling, add the broccoli, carrots, and bok choy, and cook for 4-5 minutes until al dente. Remove from heat.

Add the noodles to the hot liquid and let stand for 5 minutes or until al dente.

When the noodles have cooked, add the nuoc cham, vegetables, and chicken and gently stir to incorporate.

Garnish with lime wedges, cilantro, and sesame seeds, and serve immediately.