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Meet the Japanese chicken noodle soup you’ll want to eat on repeat Chase the chills away with this light yet satisfying soup, which comes together in less than 30 minutes.
Roll the chicken mixture into 16 small balls and put on a large dinner plate. Strain the infused stock through a sieve into a clean pan. Stir in the remaining shallots, lime juice and fish sauce.
Mimic your favorite tom kha gai by heating plain chicken noodle soup with 1/2 can (or more, to taste) coconut milk and 1 teaspoon fish sauce (which adds a deep, complex flavor).