Freaky Chicken Noodle Soup by Sahpaige

Ingredients

• 5 boneless, skinless chicken thighs
• 1 bulb garlic, ends trimmed
• 3 shallots, peeled
• 1 stalk celery, trimmed
• 2 large carrots, peeled
• 6 stalks lemongrass
• 1 bunch green onions, whites only
• 2 pieces rock sugar (or 1.5 tbsp white sugar)
• 0.25 cup fish sauce
• 2 tbsp better than bouillon roasted chicken base
• 1 tbsp cốt phở bò soup base (optional)
• 0.5 cup avocado oil
• 3 shallots, thinly sliced (for sauce)
• 1 bulb garlic, thinly sliced (for sauce)
• 2 tbsp red pepper flakes
• 2 tbsp korean red pepper flakes
• 1.5 tbsp fish sauce (for sauce)
• 1 tbsp white sugar (for sauce)
• 2 tbsp white vinegar
• 400g (14 oz) thick rice noodles
• 0.5 cup cilantro, chopped
• 1 jalapeño, sliced
• 2 limes, cut into wedges

Instructions

1. Heat 1 tbsp avocado oil in a large pot over medium-high heat. Add garlic, shallots, celery, carrots, lemongrass, and green onion whites; char until deeply golden, about 5-7 minutes.
2. Fill the pot with water, add chicken thighs, rock sugar, fish sauce, chicken base, and pho base. Bring to a gentle simmer for 1 hour.
3. While the soup simmers, heat 1/2 cup avocado oil in a pan over medium-high. Add sliced shallots and garlic; cook until golden brown and crispy, about 5-8 minutes.
4. Remove pan from heat; stir in red pepper flakes and Korean pepper flakes. Transfer to a jar and stir in fish sauce, sugar, and vinegar.
5. After 1 hour, remove chicken from the pot and strain the vegetables from the broth. Skim any excess fat from the surface.
6. Shred the chicken and toss with 2-3 tbsp of the prepared shallot chili sauce.
7. Boil rice noodles according to package instructions. Taste the broth and adjust seasoning; it should be slightly salty to properly season the noodles.
8. Assemble bowls with noodles, shredded chicken, and broth. Top with cilantro, green onion greens, jalapeño, and an additional 2-3 tbsp of chili sauce. Serve with lime wedges.