Kuy Teav Sngor Moan Thom (Large Bowl Clear Chicken Noodle Soup)
A hearty and comforting clear chicken noodle soup, often served in a generous portion. It features tender chicken, rice noodles, and a flavorful broth, garnished with fresh herbs and crispy fried garlic.
🧂 Ingredients
- 1 kg Whole chicken(cut into pieces)
- 500 g Chicken bones(for broth)
- 3 liters Water
- 2 medium Onions(halved)
- 50 g Ginger(sliced)
- 3 pods Star anise
- 1 small Cinnamon stick
- 30 g Rock sugar
- 3 tbsp Fish sauce
- 1 tsp Salt(or to taste)
- 400 g Rice noodles(fresh or dried, prepared according to package directions)
- 100 g Garlic(thinly sliced for frying)
- 100 ml Vegetable oil(for frying garlic)
- 4 stalks Scallions(chopped)
- 1 bunch Cilantro(chopped)
- 200 g Bean sprouts(for serving)
- 4 pieces Lime wedges(for serving)
- 1 tsp Chili flakes(optional, for serving)
👨🍳 Instructions
- 1
In a large pot, combine the chicken pieces, chicken bones, water, halved onions, sliced ginger, star anise, and cinnamon stick. Bring to a boil, then reduce heat and simmer for at least 45 minutes, skimming off any scum that rises to the surface.
- 2
Remove the chicken pieces from the broth and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Return the broth to a gentle simmer.
💡 Tip: Ensure the broth is clear by skimming and straining well. - 3
Add rock sugar, fish sauce, and salt to the strained broth. Taste and adjust seasoning as needed. Keep the broth warm.
💡 Tip: The broth should be savory with a hint of sweetness. - 4
While the broth simmers, prepare the rice noodles according to package instructions. Drain and set aside.
- 5
In a small saucepan, heat the vegetable oil over medium heat. Add the thinly sliced garlic and fry until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Reserve the garlic-infused oil.
💡 Tip: Watch the garlic closely to prevent burning. - 6
Shred or slice the cooked chicken meat from the bones.
💡 Tip: You can also use pre-cooked rotisserie chicken if short on time. - 7
To serve, divide the prepared rice noodles among large soup bowls. Top with shredded chicken. Ladle the hot broth over the noodles and chicken. Garnish with chopped scallions, cilantro, crispy fried garlic, and a drizzle of the garlic-infused oil. Serve immediately with bean sprouts, lime wedges, and chili flakes on the side.
💡 Tip: Assemble bowls just before serving to keep noodles from getting soggy.
💡 Pro Tips
- ✓For a richer broth, you can roast the chicken bones and onions before simmering.
- ✓Adjust the amount of fish sauce and salt to your preference.
- ✓Fresh noodles will yield a better texture, but dried ones are a convenient alternative.
🔄 Variations
- Add thinly sliced pork or beef for a mixed meat version.
- Include blanched bok choy or other leafy greens for added nutrition.
- A dash of white pepper can enhance the aroma.