Asian Chicken Soup

Poultry, Soups

Prep Time: 15 minutes Cook Time: 5 minutes Servings: Servings 3 Source:

Ingredients

2 oz. rice noodles or vermicelli

5 cups chicken broth

2 cups shredded chicken breasts

1 1/2 tablespoons fish sauce or to taste

2 teaspoons soy sauce, plus more for serving

2 inch galangal or ginger, peeled and sliced

1 scallion, thinly sliced

1 bunch cilantro leaves

1/2 cup cherry tomatoes, cut into halves

1 bunch fresh Asian basil leaves

Lime wedges, for serving

1/2 jalapeno, sliced

Directions

Soak noodles according to package instructions.

In a large pot, combine the chicken broth, fish sauce, soy sauce, and ginger. Bring it to a boil, then reduce the heat and simmer until galangal or ginger is fragrant, 5 to 8 minutes.

Add more fish sauce to taste. Stir in chicken and rice noodles and cook until the rice noodles are cooked through, about 2 minutes.

Divide the soup into bowls; top with scallions, cilantro, basil, tomatoes, and jalapeno. Serve with lime wedges and soy sauce as the dipping sauce for the shredded chicken.

Nutrition

Calories 259 kcal
Saturated Fat 1g
Cholesterol 79mg
Sodium 2472mg
Potassium 665mg
Vitamin A