1. In a soup pot, bring the water, scallions, ginger, and salt to a boil. 2. Add the chicken breasts and return to a boil. Skim well. 3. Lower heat and simmer for 15 minutes. 4. Turn the burner off, cover the pan, and let the chicken sit for 15 minutes. 5. Transfer the chicken to a bowl of ice water. Let it sit for 15 minutes more. 6. Meanwhile, put the chicken wings, backs, and necks into a large heatproof bowl. Bring a tea kettle of water to a boil and pour it over the chicken pieces. Let it sit for 15 minutes. Drain the chicken and rinse with cold water. 7. Add the chicken pieces and brown sugar to the pot of stock from the breasts. 8. Return the liquid to a boil. Skim the surface thoroughly. Cook, skimming often, for 1 1/2 hours. 9. With a large slotted spoon, remove the chicken pieces, ginger, and scallions. 10. Drain the chicken breasts, pat them dry, and discard the skin and bones. 11. Shred the meat with your hands. Add it and the noodles to the pot of chicken stock. Add a small handful of scallions and half the cilantro. Ladle the soup into bowls and serve with Thai basil, sprouts, lime, jalapeno, fish sauce, and chili-garlic sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
