Rice-cooker Thai Chicken Noodle Soup | Marion's Kitchen

Ingredients

• 1 tbsp fish sauce
• 1 tsp sugar
• 6 garlic cloves
• 1 tsp black peppercorns
• 1 tbsp sea salt
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• 6 coriander (cilantro) roots
• 1 cup bean shoots
• 2 litres (2.1 qt) chicken stock
• 1 long red chilli, thinly sliced
• 300g (10.5 oz) fresh egg noodles (or noodles of your choice)
• roughly chopped coriander (cilantro), to serve
• roughly chopped spring onion (scallions), to serve
• Thai chilli powder, to serve (optional)
• Soup broth:
• 2 chicken Marylands
• 4cm (1.5 inch) piece ginger, sliced
• Chilli vinegar:
• ⅓ cup white vinegar