Khao Piak Gai | Laotian Chicken Noodle Soup

Cut the fresh ginger into thin slices and lightly crush the garlic cloves with the flat side of a knife. Heat 1 tablespoon of vegetable oil in a large pot over medium heat and gently sauté the ginger and garlic for about 1 to 2 minutes until fragrant.

Pour in the chicken broth, bring to a boil, and reduce the heat. Place the whole chicken breast into the gently simmering broth. Cover and poach for about 15 to 18 minutes until the meat is cooked through and wonderfully juicy. Skim off any foam that rises to the surface.

Remove the cooked chicken breast from the broth using tongs and let it cool briefly. Then shred it into bite-sized pieces using two forks.