I made this recipe for my husband who is home sick with a cold right now. He gives it five stars and says it is great. (I'm vegetarian, so I'll have to take his word for it!)
I'm not sure I'd make this recipe again the way it is written, however. I found it to be way too time consuming. Next time I will remove the chicken from the bone before putting it in the water. The recipe simply says to "strain" the cooked chicken from the water, but my gosh, this took me FOREVER to find all the tiny little bones and inedible bits and remove them from the cooked chicken before putting it back into the stock. This was tedious and certainly avoidable next time.
Thank you to Beezlys (a reviewer) for her excellent suggestions. As she suggested, I cooked the noodles separately and added them later, used ¼ cup of “Better than Bouillon” chicken base paste, and used couple of cloves of fresh garlic. I did not use any lemon grass because I wanted a more traditional flavor, but might try that next time.
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