Vietnamese-Style Chicken Soup
Posted in Nourishment for the Body » Eat It on Sunday, March 21, 2010
Nutritional Information: Calories 345 Fat 7g. Cholesterol 77mg.
Carbs 45g. Protein 24g. Sodium 725mg. Fiber 2G.
32oz chicken stock or broth
½ sweet onion, slice
1 clove garlic
1 piece (1 ½ inches long) ginger root
8 oz Chinese egg noodles or fettuccine
1 cup roasted chicken, shredded
1 Tbs Fish sauce
Bean sprouts, basil leaves, cilantro sprigs, lime wedges,
sliced green chili peppers, chopped green onions
1. Combine stock, garlic and ginger in a saucepan over medium high heat. When liquid just begins to boil, reduce heat to a simmer; cook 10 minutes.
2. Remove garlic and ginger with a slotted spoon; discard. Return heat to medium high. Add noodles; cook until tender, 10 minutes. Add chicken; cook until chicken heats through, 3 minutes. Stir in fish sauce; ladle soup into bowls. Arrange garnishes on a platter; let diners garnish as desired.
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