Flavored Asian Chicken Noodle Soup
Makes 1 gallon
One 2½- to 3-lb. whole chicken (innards removed), rinsed (see Note)
Approximately 4 qt. water
¼ cup coarsely chopped fresh ginger (peeling not necessary)
8 cloves garlic, peeled and smashed
1 tbsp. hot chili paste (see Note)
16 sprigs fresh cilantro, leaves picked
16 sprigs fresh mint, leaves picked
½ lb. fresh wonton noodles, cut into ½-inch strips
1 large head bok choy, coarsely cut on the diagonal
1 lb. fresh shiitake mushrooms (or 4 oz. dried), stems removed and thinly sliced
1 bunch scallions, thinly sliced on the diagonal
Place the chicken in an 8-quart stock pot and cover with at least 4 quarts water. Add the ginger, garlic, chili paste, and half of the cilantro and mint. Cover the pot, bring to a boil, then reduce the heat and simmer for about 40 minutes, until the chicken is cooked. Remove the chicken with a large cook’s fork and set aside to cool.
When the chicken is cool enough to handle, remove and discard the skin, pull the chicken meat from the bones, and tear into large pieces. Strain the chicken broth into another pot and bring to a boil. Stir in the wonton noodles, bok choy, and shiitakes. Reduce the heat and simmer for approximately 8 minutes, until the noodles are soft. Stir in the scallions, remaining fresh herbs, and cooked chicken.
Note:Try to buy a high-quality, less-processed chicken--you won't believe the difference in flavor. Because the chili paste is added at the very beginning of the recipe, this soup is flavorful but mild. If you think some of your guests might like their soup spicier, set out a small bowl of chili paste.
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