Asian Pork and Glass Noodle Soup

This is a fantastic soup we really enjoy. There are never any leftovers when I serve this, it is always gobbled all up. The aroma that fills the house when you are cooking this is just amazing. 

INGREDIENTS
1 ounce piece ginger, rough chopped
1 to 2 cloves garlic
1/2 teaspoon salt
1 pound ground chicken
1 tablespoon sweet white rice flour (can use all-purpose flour if not gluten intolerant)
1 tablespoon dark sesame oil (divided)
1/2 tablespoon fish sauce
1 tablespoon avocado oil
3 shallots, quartered
1 tablespoon Asian garlic chili sauce
6 cups chicken broth
125 grams pea vermicelli noodles (glass noodles)
2 tablespoons chopped chives

DIRECTIONS
Using a mortar and pestle work the ginger, garlic and salt into a paste.
Transfer the paste into a large bowl and mix with the ground chicken, flour, fish sauce and 1/2 tablespoon of the sesame oil. Mix until well blended; set aside.
Bring the avocado oil to medium high heat and toss in the quartered shallots; cook until they start to brown. Mix in the garlic chili past and add the broth a bit at a time.
Bring to a boil and drop the chicken mixture a spoon full at a time into the broth; cook for 5 minutes and reduce heat to low.
Add the glass noodles and let sit for 3 to 4 minutes until noodles have softened; stir in the remaining sesame oil and chives and ladle into bowls.
Enjoy!

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.