Vietnamese Chicken Noodle Soup
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INGREDIENTS
Nutrition- 4cups water
- 1⁄2cup sliced shallot
- 1⁄4cup minced peeled fresh ginger
- 5teaspoons minced garlic
- 1tablespoon fish sauce
- 1⁄2teaspoon salt
- 1⁄2teaspoon black pepper
- 2(15 3/4 ounce) cans fat free chicken broth
- 1 1⁄2
- 1⁄4lb uncooked rice sticks
- 1
- 2tablespoons thinly sliced green onions
- 2tablespoons chopped fresh cilantro
- 2tablespoons thinly sliced fresh basil
- 2tablespoons thinly sliced of fresh mint
-
- chili oil
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DIRECTIONS
- In a large pot, combine the first 9 ingredients; bring to a boil.
- Decrease heat and simmer 15 minutes or until chicken is done.
- Remove chicken from pan; cool slightly; cut into bite-size pieces.
- Cook rice sticks in boiling water for 5 minutes; drain.
- Divide chicken and noodles evenly among 4 large bowls.
- Ladle 2 cups soup into each bowl.
- Top each serving with ¼ cup sprouts, 1 ½ teaspoons each of onions, cilantro, basil, and mint.
- Serve with lime wedges; garnish with chopped chile, fish sauce, or chili oil.
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