Malaysian Chicken Noodle Soup

I mentioned a few days ago of making a Malaysian Chicken soup. It turned out pretty well. I used the broth as the soup base for my noodle soup.

The noodles are thin rice noodles. The garnishes for the soup are the shredded chicken (actually, it is hen) meat, mung bean spouts, Vietnamese basil, caramelized shallots, and a squeeze of lime.

I served it at a small dinner party, and I thought it went quite well. Everyone loved it.

I still have some leftover broth, which I've been consuming for lunch with a bit of noodles and spouts. It is still good even after a few days.

Zz.