6 c. chicken stock
2 c. water
4-inch piece of fresh ginger, chopped
11/2 lbs chicken breasts
1 lb rice noodles
1/4 c. lime juice
1 1/2 tbsp fish sauce
4 green onions, chopped coarsely
2 red serrano or Thai chiles, seeded and sliced thinly
3 tbsp fresh cilantro chopped coarsely
1 c. bean sprouts
- Cook the noodles according to package directions.
- Once cooked, drain and set aside.
- In the meantime, in a large pot, bring stock, water and ginger to a boil.
- Add the chicken, return to a boil and then reduce the heat.
- Simmer, covered, about 10-15 minutes, or until the chicken is cooked through.
- Remove the chicken, let cool and the shred coarsely.
- Return broth mixture to a boil and add lime juice, fish sauce, green onions, chiles, and shredded chicken.
- Let it simmer until hot, stirring occasionally.
- Place a handful of noodles (or desired quantity, depending on the portion size you want) in each bowl, add broth, top with some bean sprouts and sprinkle the cilantro.
4 Fabulous Comments:
Are the chilis fresh or in a jar and where do you get them? Thanks! Looks yummy!
We sometimes use the fresh ones you find at certain supermarkets or fruits & veggies stores, and sometimes we use the dried chiles. If we use the dried ones, we then only use 1, since dry is always stronger than fresh. But you can wing it to your liking, depending on how spicy you like your food. But make sure you remove the seeds... That's where all the spicyness comes from! Try not to use the ones in jar because they don't have the texture and flavor needed for this type of soup. Hope this all helps :)
Thanks! I will have to look for them!
That's awesome soup! One of my favorites so far. I like the combo of ingredients and i like that is healthy too. Perfect for cold winter days.
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