Ingredients
5 pounds Chicken Thighs or Breast (1 inch chunks)
5 pounds Yellow Onions (diced)
2 tablespoon Tumeric Powder
3 tablespoon Fish Sauce
2 can Coconut Milk
1 head Garlic (Diced)
3 tablespoon Ginger (Diced)
2 box Chicken Broth (32 oz box)
5 pieces Lemon grass (cut into 2 inch pieces)
1/2 tablespoon Chili Flakes
1 package Green Onion (chopped for garnish)
8 pieces Hardboiled Eggs
2 pieces Limes
8 tablespoon Oil (Canola, Avocado, Olive all work good)
2 pounds Wheat noodles
Preparation
Dice onions, garlic, and ginger and put in separate bowls
Cut lemongrass into five 2 inch pieces
Coat bottom of large pot (8 or 12 qt stock pot works well) with a lot of oil - if there is not a puddle of oil that goes all around the pot then add more
Put onions in and sweat until golden brown on medium-high. This part takes forever so be patient (like 2 hours forever) - remember to keep mixing so the onions don’t burn. If your onions are white - keep on cooking its not ready - if there is a ton of onion juice still in your stock pot - its not ready - keep cooking - Golden Brown is key - kind of like golden brown hash browns if that is helpful
Put the garlic in and stir it around maybe 2 or 3 minutes - should start smelling good at this point.
Add 2 table spoons of powdered numeric, 3 tablespoons of fish sauce and 1/2 tablespoon of chili flakes to the pot
Mix this combination for 2 to 3 minutes on medium to medium high - if you smell burning - thats not good - should not smell like burning - turn down the temp if you smell that
Add in the 5 pounds of chicken thighs (preferable since breasts are kind of dry to be honest - but if you are not into that fat stuff - breast could work as well)
Now mix this together for 2 to 3 minutes on medium in the pot
Put in the chicken stock so there is at least a 1 inch layer on top of the chicken pieces - the two boxes should be enough. But to be honest folks - make your own chicken broth - its so much better. Just take a whole chicken, skin it, dump it in a stock pot, fill it with water up to the 2 inch from the top mark and simmer for 2 hours - boom done delicious)
Add in the five 2 inch pieces of lemongrass and the diced ginger at this point
Simmer for 30 minutes
Pour in the 2 cans of coconut milk and simmer for another 5 minutes
remove the lemongrass
Taste the soup - and add salt, pepper, and chili to taste - at this point, in my opinion, you need to add some extra salt to make it work - but everyone has their own preferences so do as you see fit.
hard boil your eggs - 1 per a person
cut up the green onions - this stuff is for garnish
cook the noodles according to the instructions on the packet
Take the bowl, add in the noodles, put in a egg per a person, pour in the soup, garnish with green onions and serve
Cut up your lime and squeeze it onto your bowl to taste
