Cambodian Chicken Soup

• 8 cups low sodium chicken broth
• 1 tablespoon grated lime zest
• 2 tablespoons fresh lime juice
• ginger, peeled, halved lengthwise, and smashed (3-inch piece)
• 6 garlic cloves, peeled and gently smashed
• 5 jalapeno chilies, stemmed, halved, and seeded
• salt
• pepper
• 7 ounces rice noodles (3/8-inch wide)
• 1 (2 1/2 lb) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh basil
• 5 scallions, sliced thin on bias

1. Combine broth, zest, ginger, garlic, jalapenos, and 1 teaspoon salt in a Dutch oven over med-high heat and bring to boil.
2. Decrease heat to medium, cover, and simmer until broth is flavorful and fragrant, about 15 minutes.
3. Discard ginger, garlic, and chiles.
4. Meanwhile, bring 3 quarts water to boil in a large saucepan over med-high heat.
5. Add noodles and 1 tablespoon salt and cook until tender, about 8 minutes.
6. Drain and transfer to 4 individual serving bowls.
7. Stir chicken, lime juice, cilantro, basil, and scallions into infused broth.
8. Season with salt and pepper to taste and ladle equal amounts over each bowl of noodles; serve.

chicken broth, lime zest, lime juice, ginger, garlic, jalapeno chilies, salt, pepper, rice noodles, rotisserie chicken, fresh cilantro, fresh basil, scallions

Taken from www.food.com/recipe/cambodian-chicken-soup-489954 (may not work)