Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp Olive oil
  • 1 1/2 Cups Celery (sliced)
  • 1/2 Cup Onion (diced)
  • 2 tsp Fresh garlic (minced)
  • 1 tsp fresh ginger, (minced)
  • 1 1/2 Cups Carrots (sliced)
  • 6 Cups Reduced-sodium chicken broth
  • 3 Tbsp Paleo fish sauce
  • 2 Stalks lemon grass (each cut into three **read notes)
  • 6 Star anise pods (do NOT omit - these are key)
  • Black peppercorns
  • 1 Lb Chicken thighs (trimmed of excess fat *)
  • 1 Tbsp Chinese 5 spice
  • Juice of half a large lime
  • 1 tsp Sriracha (or to taste)
  • Finely sliced mint (for garnish)
  • Finely sliced Thai basil (for garnish)
  • Cilantro (for garnish)
  • 5 oz Rice Noodles

Instruction

  • Heat the olive in a large pot or dutch oven on medium high heat. Cook the celery and garlic until softened, about 3 minutes. Add in the garlic and ginger and cook until fragrant, about 1 minute.
  • Add in the carrots and cook 2 minutes.
  • Add all the ingredients, up to the star anise, into the pot.
  • Place the star anise pods into a tea ball and fill up an additional tea ball with black peppercorns (no need to measure - just fill it.) Place them into the pot.
  • Pat the chicken thighs dry and rub the Chinese 5 spice all over them. Place into the pot.
  • Bring to a boil on high heat and boil 3 minutes. Then, reduce the heat to maintain a steady simmer, cover and cook 30-45 minutes. It only needs 30 minutes but if you have 45 minutes, do it for more flavor!
  • Meanwhile, prepare the noodles according to package directions.
  • Then, use a slotted spoon to remove the chicken to a plate. Stir in the lime juice and sriracha.
  • Shred the chicken with 2 forks and stir it back into the slow cooker along with the noodles.
  • Divide the soup between 4 bowls, garnish with a pinch of each herb and DEVOUR.