FRESH RICE NOODLE SOUP

"This fresh and fragrant soup is especially good if you are feeling under the weather. It perks you right up."

1 onion, thickly sliced
6 cups low-sodium or homemade chicken stock
1 (1 inch) piece of ginger, peeled and sliced
2 star anise
1 (2 inch) cinnamon stick
1/2 teaspoon sugar
1 teaspoon grated lime rind
2 chicken breasts on the bone, skin removed
2 tablespoons fish sauce (or to taste)
4 ounces (125 grams) rice noodles (linguine-size)
Garnishes:
Coriander (cilantro) sprigs, fresh red chili, lime sections, Asian chili sauce, hoisin sauce.

Preheat oven to 450 degrees F.

Place onion on baking sheet and bake for 20 minutes, turning once until browned (this gives great color to the soup).

Place stock in pot along with onion, ginger, star anise, cinnamon, sugar and lime rind. Bring to boil and simmer 20 minutes.

Add chicken and simmer another 15 to 20 minutes or until breasts are just cooked.

Strain soup and add fish sauce to taste. Pull chicken off the bones and slice.

Place rice noodles in a bowl and cover with hot water. Let sit for 15 minutes or until noodles drape easily around your hand. Drain and add to chicken stock. Simmer together for 2 minutes.

TO SERVE:
Divide noodles and soup between 4 soup bowls. Top with sliced chicken. Have a serving plate piled with coriander sprigs, red chilies, lime sections and chili and hoisin sauces. Allow each person to garnish to taste.

Makes 4 servings
Source: Lucy Waverman to The Globe & Mail, October 18, 2008