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Chicken Kathiew (Khmer Chicken Noodle Soup)
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Chicken Kathiew (Khmer Chicken Noodle Soup)

2 h 30Pour 10Nutri-Score B€€
par @cookwithchefharris8 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

10 personnes
  • rotisserie chicken bones (from a whole rotisserie chicken)Viandes1 morceau
  • fish sauceÉpicerie60 ml
  • waterAutres7,6 litres
  • rock sugar (large pieces)Épicerie2 morceaux
  • carrots (cut into 3-inch pieces, charred)Fruits et légumes390 g
  • ginger (knob, halved and charred)Fruits et légumes1 morceau
  • yellow onion (bulb, halved and charred)Fruits et légumes1 morceau
  • chicken pho soup baseÉpicerie240 ml
  • celery stalks (chopped into 1-inch pieces)Fruits et légumes100 g
  • pho spice bagÉpices1 morceau
  • shredded rotisserie chicken (shredded)Viandes500 g
  • scallions (chopped)Fruits et légumes60 g
  • cilantro (chopped)Fruits et légumes30 g
  • lime (cut into wedges)Fruits et légumes2 morceaux
  • white onion (thinly sliced)Fruits et légumes1 morceau
  • red onion (thinly sliced)Fruits et légumes1 morceau
  • bean sproutsFruits et légumes200 g
  • fried garlic chili oil (without lemongrass)Épicerie60 ml

par portion

Nutrition

167kcal

Glucides
10 g
Protéines
13 g
Lipides
9 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Plaque de cuisson
  • Gril
  • Louche

pas à pas

Préparation

  1. Char the aromatics

    • Char the halved onion, halved ginger and carrot pieces on a hot grill until nicely blackened.
    • Set aside.
    Étape 1

  2. Build the broth

    • Put the rotisserie chicken bones in a large stockpot with the water.
    • Add the fish sauce, rock sugar, chicken pho soup base and the pho spice bag.
    • Add the charred onion, ginger and carrots along with the chopped celery.
    Étape 2

  3. Simmer the broth

    • Bring to a boil, then lower the heat and simmer gently, skimming the surface.
    • Cook until the broth is deeply flavored and slightly reduced.
    Étape 3

  4. Season and add the chicken

    • Remove the spice bag and bones, then taste and adjust the seasoning.
    • Stir in the shredded rotisserie chicken and heat through.
    Étape 4

  5. Serve

    • Ladle the hot broth and chicken over noodles in bowls.
    • Top with scallions, cilantro, sliced white and red onion and bean sprouts.
    • Serve with lime wedges and fried garlic chili oil on the side.
    Étape 5
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