Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs
- 8 cups chicken broth
- 2 tbsp coconut aminos or soy sauce
- 1 tbsp fish sauce
- 1-inch piece ginger, bruised
- 2 star anise pods
- 1 cinnamon stick
- 1 small onion, halved and charred
- 8 oz (225g) rice noodles
- 2 green onions, sliced
- Fresh cilantro, chopped
- Thai basil (optional)
- Red chili slices, for garnish
- Lime wedges, for serving
Instructions
- In a medium pot, combine chicken broth, chicken thighs, ginger, star anise, cinnamon stick, and charred onion. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove chicken, let cool slightly, then shred. Strain broth back into pot and stir in coconut aminos and fish sauce. Keep warm.
- Meanwhile, cook rice noodles according to package directions; drain and set aside.
- Spoon noodles into bowls, top with shredded chicken, and ladle hot broth over.
- Garnish with green onions, cilantro, Thai basil, and chili slices. Serve with lime wedges.
Notes
- For richer flavor, toast chicken bones before simmering (traditional method adds ~1 hour).
- Vegetarian option: use mushroom or veggie broth and swap chicken for tofu or seitan.
- Make ahead: broth can be stored for up to 3 days or frozen for 1 month.
Nutrition
- Calories: Kcal
