Thai chicken broth (Print Version)

# Ingredients:

01 - 600 g of chicken thighs
02 - 3 carrots
03 - 1 red bell pepper
04 - Rice noodles
05 - 1.2 liters of chicken broth
06 - 1 clove of garlic
07 - 2 kaffir lime leaves
08 - 1 tablespoon of ginger paste
09 - 1/4 teaspoon of chili paste
10 - 1/2 bunch of cilantro
11 - 20 peanuts

# Instructions:

01 - Slice all your veggies into thin strips.
02 - Take the skin off the chicken so the broth feels lighter.
03 - Heat a little oil in a pot and cook the chicken thighs with minced garlic. Make sure to brown them on each side.
04 - Pour some water into the pot to deglaze and mix in your veggies, broth, chili paste, ginger, and lime leaves.
05 - Simmer gently for 40 minutes.
06 - Pull out the thighs and lime leaves. Debone the chicken, shred it, then pop it back into the broth.
07 - Toss in the noodles and cook for 10 minutes.
08 - Ladle into bowls, sprinkle with chopped cilantro and crushed peanuts.

# Notes:

01 - You can adjust the chili level to your liking.
02 - Peanuts give the dish a nice crunch.

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