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Cheat N' Eat Vietnamese Chicken Soup
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- #75362
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 ounce cellophane noodles
8 ounces boneless, skinless chicken breast halves
1 tablespoon peanut oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1/4 teaspoon red pepper flakes
28 ounces chicken broth
2 tablespoons fish sauce
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onions
1 tablespoon chopped fresh basil
sriracha or chile paste (optional)
directions
Soak noodles in very hot tap water.
While noodles are soaking, cut chicken into thin julienne strips. Heat oil in deep skillet over medium-high heat and add chicken, garlic, ginger, and pepper flakes.
Cook, stirring for 1 minute. Then add broth and fish sauce and bring to a boil. Reduce heat to medium and simmer until chicken is done, about 8 minutes.
Drain noodles and cut into short pieces, about 1 to 1 1/2 inches long. Arrange noodles in bottom of bowls. Ladle soup over the top and sprinkle with cilantro, onion, and basil.
Serve with "Tuong Ot Sriracha" (Vietnamese hot sauce), or chile paste, if desired.
added by
jenifersrecipes
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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