Vietnamese Chicken Noodle Soup

Vietnamese Chicken Noodle Soup
Photo by Randy Mayor

Ingredients

  • ¼ cup minced peeled fresh ginger
  • 5 teaspoons minced garlic (about 2 large cloves)
  • ½ teaspoon black pepper
  • 2 (15.75-ounce) cans fat-free, less-sodium chicken broth
  • 1 ½ pounds skinless, boneless chicken thighs
  • Chili oil (optional)
  • 2 tablespoons chopped fresh cilantro
  • + 31 more ingredients
    • 2 tablespoons thinly sliced green onions
    • ¼ pound uncooked rice sticks (rice-flour noodles) or vermicelli
    • 1 tablespoon Thai fish sauce
    • 2 tablespoons thinly sliced fresh basil
    • 2 tablespoons thinly sliced fresh mint
    • 4 lime wedges
    • 4 cups water
    • ½ cup sliced shallots
    • 2 tablespoons thinly sliced fresh basil
    • 2 tablespoons thinly sliced fresh mint
    • 4 lime wedges
    • 4 cups water
    • ½ cup sliced shallots
    • ¼ cup minced peeled fresh ginger
    • 5 teaspoons minced garlic (about 2 large cloves)
    • ½ teaspoon black pepper
    • 1 ½ pounds skinless, boneless chicken thighs
    • Chili oil (optional)
    • ¼ pound uncooked rice sticks (rice-flour noodles) or vermicelli
    • Chopped hot red or Thai chile (optional)
    • Chopped hot red or Thai chile (optional)
    • ½ teaspoon salt
    • 1 cup fresh bean sprouts
    • 2 (15.75-ounce) cans fat-free, less-sodium chicken broth
    • 2 tablespoons chopped fresh cilantro
    • 1 tablespoon Thai fish sauce
    • Fish sauce (optional)
    • ½ teaspoon salt
    • 1 cup fresh bean sprouts
    • 2 tablespoons thinly sliced green onions
    • Fish sauce (optional)

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 4...

View full recipe at My Recipes

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