Revised 2012 Apr 15
4 servings
Ingredients
1 pound chicken thighs
900 millilitres chicken stock
10 large garlic cloves, peeled
1 onion, chopped
1/2 teaspoon thyme
1 bay leaf
1 large carrot, sliced
1 parsnip, halved, sliced
1 rib celery, sliced
1 slice fennel, diced
1/2 cup cremini mushrooms, quartered
3/4 cup water
2 teaspoons fish sauce
1/4 teaspoon pepper
1/2 tablespoon vegetable paste
4 ounces egg noodles
-- Garlic And Mayonnaise Paste --
2 tablespoons mayonnaise
1/4 teaspoon sriracha
1 pinch salt
Preparation
Combine chicken, broth, garlic, onions, thyme and bay leaf in large pot; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer 30 minutes or until garlic is soft and chicken is very tender and no longer pink.
Remove chicken and garlic from pot. Add all remaining soup ingredients except noodles; simmer over medium-low heat 20 minutes or until vegetables are tender. Remove bay leaf.
Meanwhile, cook noodles according to package directions; drain. Shred chicken and mash garlic. Combine garlic and all paste ingredients in small bowl. Return chicken to pot; remove from heat. Put some noodles in each bowl and top with a teaspoon of paste then fill with soup. Mix and serve.
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Chop onion into spoon size pieces
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