Shan Noodle Soup Recipe (Shan khauk swe)

Rice noodles: These are the base of the soup, providing a chewy texture that pairs well with the broth.

Chicken breast: Sliced thinly, it cooks quickly and adds protein to the dish.

Soy sauce: Adds a salty, umami flavor to the broth.

Fish sauce: A key ingredient in Southeast Asian cuisine, it adds depth and a unique savory taste.

Sugar: Balances the saltiness and enhances the overall flavor.

Garlic: Minced and sautéed, it provides a fragrant base for the soup.

Vegetable oil: Used for sautéing the garlic and chicken.

Chicken broth: Forms the flavorful base of the soup.

Water: Used to adjust the consistency of the broth.

Bean sprouts: Add a fresh, crunchy texture to the finished dish.

Cilantro: Chopped and used as a garnish, it adds a fresh, herbal note.

Green onions: Chopped and used as a garnish, they add a mild onion flavor.

Lime: Cut into wedges, it provides a tangy contrast when squeezed over the soup.

When sautéing the garlic in the vegetable oil, make sure to keep the heat at medium to avoid burning. Burnt garlic can impart a bitter taste to the soup. Stir continuously until the garlic turns a light golden brown, which will enhance the overall flavor of the broth.

• rice noodles - Substitute with glass noodles: Glass noodles have a similar texture and can absorb flavors well.

• chicken breast - Substitute with tofu: Tofu is a great vegetarian alternative that absorbs flavors nicely.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar umami flavor.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar salty and umami flavor, though it lacks the fishy undertone.

• sugar - Substitute with honey: Honey can add a similar sweetness with a slightly different flavor profile.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent.

• vegetable oil - Substitute with olive oil: Olive oil is a healthy alternative with a mild flavor.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good vegetarian alternative that can provide a similar depth of flavor.

• water - Substitute with coconut water: Coconut water can add a subtle sweetness and extra nutrients.

• bean sprouts - Substitute with snow peas: Snow peas can provide a similar crunch and freshness.

• cilantro - Substitute with parsley: Parsley can provide a similar fresh, herbaceous note.

• green onions - Substitute with chives: Chives have a similar mild onion flavor.

• lime - Substitute with lemon: Lemon can provide a similar acidity and brightness.

• Allow the soup to cool completely before storing. This helps prevent condensation, which can dilute the broth and affect the flavor.
• Store the cooked rice noodles separately from the broth. This prevents the noodles from becoming mushy when reheated.
• Transfer the broth and chicken mixture to an airtight container. Make sure to leave some space at the top to allow for expansion if freezing.
• Place the noodles in a separate airtight container or a resealable plastic bag. If freezing, consider portioning them out for easier reheating.
• Store the bean sprouts, cilantro, and green onions in separate containers lined with a paper towel to absorb excess moisture. This keeps them fresh and crisp.
• For freezing, label each container with the date and contents. The broth and chicken mixture can be frozen for up to 3 months, while the noodles can be frozen for up to 2 months.
• When ready to enjoy, thaw the broth and chicken mixture in the refrigerator overnight. Reheat on the stove over medium heat until hot.
• Reheat the noodles by briefly soaking them in hot water or microwaving them for a few seconds until warm.
• Assemble the soup by placing the noodles in a bowl, ladling the hot broth and chicken mixture over them, and topping with fresh bean sprouts, cilantro, green onions, and a squeeze of lime.

• For stovetop reheating:

  1. Pour the leftover Shan noodle soup into a pot.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup reaches a gentle boil, reduce the heat and let it simmer for a few minutes until thoroughly heated.
  4. Add a splash of chicken broth or water if the soup has thickened too much.
  5. Serve hot, garnished with fresh bean sprouts, cilantro, and lime wedges.

• For microwave reheating:

  1. Transfer the leftover Shan noodle soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 1-2 minutes if necessary.
  5. Garnish with fresh bean sprouts, cilantro, and a squeeze of lime before serving.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover Shan noodle soup to an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat in the oven for about 20-25 minutes, or until the soup is thoroughly heated.
  5. Stir halfway through to ensure even heating.
  6. Serve hot, topped with fresh bean sprouts, cilantro, and lime wedges.

• For slow cooker reheating:

  1. Pour the leftover Shan noodle soup into the slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally to ensure even heating.
  4. Once heated through, serve hot with fresh bean sprouts, cilantro, and lime wedges.

• For reheating noodles separately:

  1. If the rice noodles have absorbed too much liquid, reheat them separately.
  2. Place the noodles in a heatproof bowl and pour boiling water over them.
  3. Let them sit for a few minutes until they are warmed through.
  4. Drain the noodles and add them to the reheated soup.
  5. Serve hot, garnished with fresh bean sprouts, cilantro, and lime wedges.

• Large pot: Used for cooking the chicken and broth mixture.

• Medium pot: Used for boiling the rice noodles according to package instructions.

• Strainer: Used to drain the cooked rice noodles.

• Wooden spoon: Used for stirring the ingredients in the pot.

• Chef's knife: Used for slicing the chicken breast thinly and chopping the cilantro and green onions.

• Cutting board: Used as a surface for slicing the chicken and chopping the herbs.

• Measuring spoons: Used for measuring the soy sauce, fish sauce, sugar, and vegetable oil.

• Garlic press: Used for mincing the garlic cloves.

• Ladle: Used for serving the soup over the noodles.

• Serving bowls: Used for dividing the cooked rice noodles and serving the soup.

• Tongs: Used for handling the cooked noodles and placing them into the bowls.

Prep ingredients ahead: Chop cilantro and green onions in advance. Store them in airtight containers.

Use pre-cooked chicken: Save time by using pre-cooked chicken breast instead of cooking from scratch.

Instant noodles: Opt for instant rice noodles that cook faster than traditional ones.

Ready-made broth: Use store-bought chicken broth to skip the step of making it from scratch.

Minced garlic paste: Use pre-minced garlic from a jar to save time on chopping.

Batch cooking: Make a larger batch of soup and freeze portions for future quick meals.