This was my first time using fresh ginger in dish. In the past we used pickled ginger in Asian dishes, like our teriyaki meatballs. So getting this meal together took a little bit longer than expected, but you can plan on around 45 minutes to get this ready.
Here's what you'll need...
6 cups chicken broth
4 skinned chicken thighs (about 1 lb.)
1/3 cup sliced fresh ginger
2 garlic cloves, sliced
1 (9.5-oz.) package rice noodles
1 tablespoon soy sauce
Salt and Pepper to taste
2 to 3 Tbsp. fresh lime juice
Snap peas or edamame for garnish
1. Begin to cook your chicken tossed with olive oil over medium high heat, in the pot you will stew your soup.
4. Remove the chicken from the broth and let cool (about 15 minutes). Reduce the heat of the broth and simmer.
7. Add chicken back into broth and bring to boil.
9. Spoon chicken and noodles into each bowl, then ladle in broth. Garnish with spritz of lime juice and steamed edamame or snap peas.
It is best to taste the broth a few times in the process to ensure that the ginger flavor has infused. This is what took longer than expected, so plan accordingly.