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Vietnamese Chicken Noodle Soup
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- #61262
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 cups water
1/2 cup sliced shallots
1/4 cup minced peeled fresh ginger
5 teaspoons minced garlic
1 tablespoon thai fish sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cans (15.75 ounce size) fat-free less-sodium chicken broth
1 1/2 pound boneless skinless chicken thighs
1/4 pound uncooked rice sticks or vermicelli (rice flour noodles)
1 cup fresh bean sprouts
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons thinly sliced fresh basil
2 tablespoons thinly sliced fresh mint
4 lime wedges
chopped hot red or Thai chile, optional
fish sauce, optional
chili oil, optional
directions
Combine the first 9 ingredients in a large Dutch oven, bring to a boil.
Reduce heat, and simmer 15 minutes or until the chicken is done. Remove chicken from pan; cool slightly. Cut into bite-size pieces.
Cook rice sticks in boiling water 5 minutes; drain. Divide chicken and noodles evenly among large individual serving bowls. Ladle 2 cups soup into each bowl. Top each serving with 1/4 cup sprouts and 1 1/2 teaspoons each of onions, cilantro, basil, and mint. Serve with lime wedges; garnish with chopped chile, fish sauce or chili oil, if desired.
added by
superchefster
nutrition data
Nutritional data has not been calculated yet.
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