INGREDIENTS

1. 10cupschicken broth
2. 1onion, thinly sliced
3. 1 1/4ouncesfresh ginger, 4 1/2 inch thick slices
4. 2tablespoonsnam pla(fish sauce)
5. 3clovesgarlic, halved
6. 2star anise
7. 10whole cloves
8. 1largeboneless chicken breast, trimmed
9. 8ouncesfresh bean sprouts
10. 12baby carrots, sliced in thirds
11. 8ouncescellophane noodles or bean thread noodles, pre cut
12. 3green onions, sliced
13. 1/2lbshrimp, cleaned and shelled
14. lime wedges
15. 1/2cupcilantro leaves
16. 1/2cupfresh mint leaves

DIRECTIONS

1. Bring large pot of water to boil, then remove from heat.
2. Add noodles to the pot; let stand until tender, about 15 minutes, then drain and set aside in a large serving bowl.
3. Combine chicken broth, onion slices, fish sauce, sliced baby carrots and chicken in a soup pot; bring to a simmer.
4. In a cheesecloth or tea infuser, add the whole cloves, sliced ginger, garlic, star anise and place in the soup pot with the chicken.
5. Simmer the chicken, vegetables and spice mixture for about 30 minutes, until chicken is tender and cooked through.
6. Remove chicken and cool it until you can cut into cubes; place back into the simmering soup pot.
7. Remove the cheesecloth or tea infuser, discard ingredients inside.
8. Add bean sprouts and shrimp and simmer for about 5 more minutes.
9. Ladle the soup into the large serving bowl with the noodles.
10. Add the green onions, cilantro and mint leaves to the serving bowl.
11. Serve with fresh lime wedges.