Cambodian Chicken Soup - cooking recipe

Ingredients

8 cups low sodium chicken broth
1 tablespoon grated lime zest
2 tablespoons fresh lime juice
ginger, peeled, halved lengthwise, and smashed (3-inch piece)
6 garlic cloves, peeled and gently smashed
5 jalapeno chilies, stemmed, halved, and seeded
salt
pepper
7 ounces rice noodles (3/8-inch wide)
1 (2 1/2 lb) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil
5 scallions, sliced thin on bias

Preparation

Combine broth, zest, ginger, garlic, jalapenos, and 1 teaspoon salt in a Dutch oven over med-high heat and bring to boil.
Decrease heat to medium, cover, and simmer until broth is flavorful and fragrant, about 15 minutes.
Discard ginger, garlic, and chiles.
Meanwhile, bring 3 quarts water to boil in a large saucepan over med-high heat.
Add noodles and 1 tablespoon salt and cook until tender, about 8 minutes.
Drain and transfer to 4 individual serving bowls.
Stir chicken, lime juice, cilantro, basil, and scallions into infused broth.
Season with salt and pepper to taste and ladle equal amounts over each bowl of noodles; serve.