| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
Please note that nutritional values can vary greatly based on specific ingredients used. These values are estimations.
| kcal | fat | saturates | carbs |
| 325 | 10g | 3g | 40g |
| sugars | fibre | protein | salt |
| 3g | 2g | 25g | 1.7g |
As an individual who grew up on homey Italian-American cuisine, incorporating a variety of flavor profiles and exploring beyond my native culinary confines has been an exciting journey. Today, I am sharing a dish that reflects my penchant for fusion cuisine, a fruit-based delight known as the Vietnamese Lesser Galangent Noodle Soup. This simple yet flavorful dish incorporates a heartful of aromatic herbs and invigorating spices, while retaining a comforting character that resonates with my culinary philosophy.
A Soup Embodied with Tradition and Health
Like the traditional pasta dishes that my Italian grandparents passed onto me, the Vietnamese Lesser Galangal Noodle Soup, hails from time-honored family recipes that have been nurtured and perfected over generations. It isn’t just a blend of flavors, but a concoction of culture, tradition, and healthful ingredients. For example, lesser galangal, a close relative to ginger, is a powerful root that has been used in traditional medicine due to its anti-inflammatory and antioxidant benefits.
An Exquisite Fusion, Best Enjoyed with…
This soup would be a delightful addition to any Vietnamese meal, harmonizing well with dishes like Phở or Vietnamese Grilled Chicken for a thoroughly Southeast Asian culinary experience. Moreover, you’ll find this soup stands proudly on its own as a main dish, providing a soothing and satisfying reprieve from a long day or a heartwarming opener to a quiet evening. Whether as an entree or a comforting side dish, the Vietnamese Lesser Galangal Noodle Soup never fails to impress.
Whether it’s an invigorating outdoor experience, digging into the famous spaghetti and meatballs of my hometown, or relishing the complexity of flavors in the Vietnamese Lesser Galangal Noodle Soup, I’ve found that the joy of food extends beyond the boundaries of culture and geography, a universal thread that ties us all together. So, here’s to nourishing our bodies and spirit with the diversity and delight that global cuisine brings to our tables.
What You’ll Need
- 1 pound of chicken thighs
- 4 cups of chicken broth
- 2 stalks of lemongrass
- 1 tablespoon of fish sauce
- 4 slices of Lesser Galangal
- 4 Kaffir lime leaves
- 1 small bunch of cilantro
- 1 small bunch of Thai basil
- 2 limes, juiced
- 6 ounces of rice noodles
- 1 cup of bean sprouts
- 2 hot red chilies, sliced
- 2 green onions, sliced
Method
Step One:
First, in a large pot, combine the chicken thighs, chicken broth, lemongrass, fish sauce, lesser galangal and kaffir lime leaves. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer. You should cook this for about 45 minutes, or until the chicken is tender and cooked through.
Step Two:
While the soup is simmering, prepare the rice noodles by following the package instructions. Once they’re done, drain them and set them aside for later.
Step Three:
After the soup has simmered, remove the chicken and shred it into bite-sized pieces. Discard the lemongrass, galangal and lime leaves from the soup. Return the shredded chicken back to the pot.
Step Four:
Now, stir in the cilantro, Thai basil, and lime juice to the soup. Season with more fish sauce if desired. The soup should be hot and flavorful, with a balance of sour, salty, and savory flavors.
Step Five:
To serve, divide the rice noodles among the serving bowls. Ladle the hot soup and shredded chicken over the noodles. Garnish each bowl with fresh bean sprouts, sliced hot red chilies, and green onions. Enjoy your Vietnamese Lesser Galangal Noodle Soup hot!
