Lemongrass Chicken Noodle Soup

Method

1. 1 Chop the chicken into small pieces and marinate with chopped lemongrass, crushed turmeric, and fish sauce for 20 minutes.
2. 2 Sauté the shallots, then stir-fry the chicken over high heat for 8 minutes until the pieces are slightly browned and have a turmeric color.
3. 3 Stir-fry the chicken thoroughly before adding water; this step makes the broth fragrant and rich in color.
4. 4 Pour in 1 liter of hot water, then add the crushed lemongrass stalks and simmer over low heat for 25 minutes.
5. 5 Skim off the foam continuously during the first 10 minutes to keep the broth clear.
6. 6 Blanch the rice noodles, then add the chicken and broth, and sprinkle with coriander, green onions, and chili peppers.

With an appliance

• Pressure cooker 35 min

  Replace step 4: cook under high pressure for 10 minutes, then release the pressure naturally; the broth will be richer than in a regular pot.