1. Place chicken stock, kaffir lime leaves, fish sauce, lemongrass, and galangal in a large sauce pan. Bring soup to a boil, then reduce to a very low simmer. 2. Simmer for 20 to 25 minutes. Turn off heat and reserve until you are ready to serve. 3. Place your bowls onto plates big enough so they have room for garnishes. 4. Reheat broth to a boil for 15 seconds. Fill each bowl with 2 oz of cooked rice noodles, 1/4 cup of tomatoes, 1/4 cup of carrots, 1 Tbsp of Scallions, and approximately 4 oz of pulled chicken. 5. Ladle hot broth over ingredients into bowl until bowl is 3/4 full. 6. Place a lime wedge, jalapeno rings, bean sprouts, cilantro, thai basil on each plate for garnish. Serve and place Sriracha and Hoisin on the table for extra flavor. ---------------------------------------------------------------------------
Nutrition
Ingredients
