Five-Spice Chicken Noodle Soup

                You can replace the chicken broth with beef broth, and replace the chicken with 250g beef sirloin, cut into thin strips. Let the beef simmer for 1-2 minutes before adding the noodles.

Makes 4 servings

• 1.5 liters chicken broth
• 3 shallots, thinly sliced
• 30 ml fresh ginger, grated
• 5 ml five-spice powder
• 3 limes 
• 60 ml fish sauce
• 10 ml sugar
• 30 ml fresh basil leaves, slivered
• 1 red or green jalapeno pepper, seeded and thinly sliced
• 375 g homemade or store-bought cooked chicken, shredded
• 185 gr dry rice noodles, soaked in hot water for 15 minutes, then drained
• 2 green onions thinly sliced

Prepare the broth

1. In a large saucepan over high heat, combine the broth, shallot, ginger and five-spice powder, then bring to a boil.
2. Reduce heat to low, then simmer uncovered for 10 minutes.

Prepare the sauce and condiments

1. Squeeze the juice from two limes to obtain 45 ml of juice.
2. In a small bowl, combine lime juice, fish sauce and sugar, then stir until sugar is dissolved.
3. Cut the other lime into wedges and place on a plate with the basil and sliced pepper.

Season the broth and finish the soup

1. Pour the sauce into the simmering broth and stir in the chicken to heat through; add noodles to broth to warm through, about 5 seconds.
2. Ladle into bowls, garnish with green onions and serve with whatever condiments guests add themselves.

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ENJOY YOUR FOOD