Basic version for a quick light meal.

Broth

• 1 L chicken stock
• 1/2 cup diced celery
• 2 small onions, chopped in half only
• 4 chicken thighs
• 1 small bunch of coriander fresh
• 5 star anise pods
• 1/4 tsp cinnamon ground
• 1/4 tsp corriander ground
• 1/4 tsp chilli powder
• 1/4 tsp ginger ground (fresh diced is best, but ground dried ginger is fine if thats all you have on hand)
• 6 tsp white sugar
• 10 tsp fish sauce

Serving

• Sprouted mung beans
• Rice or pea starch noodles
• Diced thai basil

1. In a soup boiler, place some oil and the onion halves down and burn / char them. Turn over, burn and char then while hot add the ginger powder.
2. Add the chicken stock
3. Add the raw chicken thighs, and remainder of broth ingredients. No need to cut the thighs
4. Simmer very gently for 1 to 2 hours, until the chicken is well cooked and falling appart
5. Leave the lid on, no need to reduce the broth

Heat the rice noodles in warm water per the directions, drain. Add broth and chicken pieces as desired. Wash and add mung bean sprouts and garnish with diced or ripped thai basil leaves. Serve hot.

Do not boil, slow simmer is best.

— Robert Zamperoni