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This broth is a derivation of Western Burmese noodle soup called “Rakhine Mote Ti.” Traditionally it is made with fish broth and lots of galangal. Instead, we’re using pungent fresh lemongrass, aromatic garlic and ginger, fiery Thai chilis and comforting chicken broth.
Serves 2
Pound the lemongrass stalk vigorously and fold it in half to release all those fragrant essential oils.
Either with a mortar and pestle or a food processor, break up Thai chilis, garlic and ginger, until chilis are broken, garlic is in small bits and ginger is torn apart. You can peel the garlic first if you want, but you don’t need to peel the ginger. You will strain it out from the broth at the end.
In a soup pot, bring chicken broth to a boil, and throw in the pounded lemongrass and the chili-garlic-ginger tear-invoking paste. Simmer for 15 minutes, covered.
In the meantime, cook the soft-boiled egg: Bring a separate small pot of water to a boil. When the water reaches a rolling boil, use a ladle and slowly drop the egg into the boiling water. Turn down the heat to medium-low, and cook for exactly 7 minutes. When the time is up, fish the egg out, and let the cold tap water run on it until the egg is cool enough to touch. Peel right away and set aside.
When the broth has simmered for 15 minutes, strain the aromatic bits out and discard them. Put the broth back in the pot on the stove, over medium-high heat. Plunge in the Bok Choy and allow to cook for only 1 minute. Squeeze in lime, and pour in fish sauce. Taste and add salt and pepper if needed.
Divide the cooked noodles into 2 bowls, ladle the broth over the noodles, nestle the Bok Choy in the noodle nests and garnish each with half an egg. Serve right away.