Vietnamese Ginger Chicken Soup

READY IN: 38mins
Recipe by Carianne

Another weight watchers recipe (3 points per serving).

Top Review by Kevin Young

VERY good. Thank you. A good bowl of Vietnamese soup is really a great thing. This recipe was very easy and also very quick (something most of them are not). A good broth really makes the soup in these recipes and for the amount of time put into it, this broth is great. I did roast a few cloves of garlic and add them with the onion along with a few star anise, other than that I followed the recipe exactly and it was fabulous. My only complaint was there was no left over broth for lunch the next day. Thanks for a great recipe.

Ingredients Nutrition


  1. Blacken ginger and onions by threading on a metal skewer and holding over a gas burner flame and turning until scorched on all sides (1-2 minutes).
  2. Leave one piece ginger whole, chop the other when cool.
  3. Combine broth, chicken, fish sauce, peppercorns, blackened onions, and the whole ginger piece in a large saucepan and bring to a boil.
  4. Reduce heat and simmer, covered, until the chicken is cooked through, about 5 minutes.
  5. Remove chicken and shred into bite-sized pieces.
  6. Continue simmering broth for about 20 minutes.
  7. In the mean time, soak vermicelli in a large bowl of warm water until softened, about 10 minutes.
  8. Drain and set aside.
  9. Strain broth, discard solids, and return to a boil.
  10. Add chopped ginger and scallions, reduce heat and simmer for 5 minutes.
  11. To serve: divide vermicelli into 4 bowls, tops with bean sprouts and shredded chicken, then ladle over broth.
  12. Serve with cilantro, mint, and lime on the side.

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