Vietnamese-inspired Chicken Noodle Soup

Vietnamese-inspired Chicken Noodle Soup

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Ingredients

  • 4 c. water
  • 1/2 c. sliced shallots
  • 1/4 c. minced peeled fresh ginger
  • 5 t. minced garlic (about 2 large cloves)
  • 1 T. Thai fish sauce
  • 1/2 t. salt
  • 1/2 t. black pepper
  • 2 (15.75-ounce) cans fat-free, less-sodium chicken broth
  • 1 1/2 lbs. skinless, boneless chicken thighs
  • 1/4 lb. uncooked rice sticks (rice-flour noodles) or vermicelli
  • 1 c. fresh bean sprouts
  • 2 T. thinly sliced green onions
  • 2 T. chopped fresh cilantro
  • 2 T. thinly sliced fresh basil
  • 2 T. thinly sliced fresh mint
  • 4 lime wedges
  • Chopped hot red or Thai chile (optional)
  • Fish sauce (optional)
  • Chili oil (optional)

Instructions

  1. Combine the first 9 ingredients in a large Dutch oven; bring to a boil.
  2. Reduce heat, and simmer 15 minutes or until the chicken is done.
  3. Remove chicken from pan; cool slightly.
  4. Cut into bite-size pieces.
  5. Cook rice sticks in boiling water 5 minutes; drain.
  6. Divide chicken and noodles evenly among 4 large bowls.
  7. Ladle 2 cups soup into each bowl.
  8. Top each serving with 1/4 cup sprouts and 1 1/2 teaspoons each of onions, cilantro, basil, and mint.
  9. Serve with lime wedges; garnish with chopped chile, fish sauce, or chili oil, if desired.
  • 4 c. water
  • 1/2 c. sliced shallots
  • 1/4 c. minced peeled fresh ginger
  • 5 t. minced garlic (about 2 large cloves)
  • 1 T. Thai fish sauce
  • 1/2 t. salt
  • 1/2 t. black pepper
  • 2 (15.75-ounce) cans fat-free, less-sodium chicken broth
  • 1 1/2 lbs. skinless, boneless chicken thighs
  • 1/4 lb. uncooked rice sticks (rice-flour noodles) or vermicelli
  • 1 c. fresh bean sprouts
  • 2 T. thinly sliced green onions
  • 2 T. chopped fresh cilantro
  • 2 T. thinly sliced fresh basil
  • 2 T. thinly sliced fresh mint
  • 4 lime wedges
  • Chopped hot red or Thai chile (optional)
  • Fish sauce (optional)
  • Chili oil (optional)

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