by: Sophia Roe
Cook Time
25 minutes
Prep Time
15 minutes
Yield
6–8 servings
Total Time
25 minutes
Prep Time
15 minutes
Yield
6–8 servings
ingredients
- 1 teaspoon sugar
- 2 Serrano chiles, thinly sliced
- 3 scallions, thinly sliced crosswise
- 1 lime, juice and zest divided
- 4-inch piece ginger, peeled, cut into very thin matchsticks
- 3 tablespoons sesame seeds
- 1 tablespoon miso
- 2 tablespoons water
- 1 pound boneless, skinless chicken thighs
- 8 cups chicken stock
- 3 shallots, finely minced
- 5 garlic cloves, finely minced
- 1 cinnamon stick
- 1 package rice noodles
- 1 cup fresh spinach
- 2 tablespoons coconut aminos
- Kosher salt
directions
- Whisk together sugar, Serrano chiles, scallions, lime zest, half the chopped ginger, sesame seeds, miso and water in a bowl; set aside.
- Bring chicken, chicken stock, shallots, remaining ginger, garlic and cinnamon stick to a boil in a large Dutch oven.
- Reduce heat and simmer for about 20 minutes. Transfer chicken to a cutting board and let cool.
- Shred chicken; set aside.
- Prepare rice noodles according to package directions.
- Add cooked rice noodles, spinach and shredded chicken back to the Dutch oven.
- Stir in lime juice, coconut aminos and salt to taste.
- Top soup with mixture of sugar, Serrano chilies, scallions, lime zest, chopped ginger, miso and sesame seeds.
notes
You can substitute rice for the rice noodles.
