Vietnamese Noodle Soup
|Dried rice noodles/Linguine||4 Ounce (Flat Variety)|
|Low sodium chicken broth||4 Can (40 oz)|
|Coriander seeds||1 Teaspoon|
|Garlic||2 Clove (10 gm), peeled|
|Green onions||3 , thinly sliced diagonally|
|Skinless, boneless chicken breast halves||2 Large, cut into thin diagonal strips|
|Mushrooms||4 Medium, sliced|
|Fresh cilantro leaves||1 Tablespoon|
|Mint sprigs||1 (For Garnish)|
In large bowl, soak rice noodles in enough warm water to cover for 20 minutes.
Meanwhile, in 3 quart saucepan, heat broth, basil, cilantro, coriander seeds, cinnamon stick, garlic, and one third of green onions to boiling over high heat.
Reduce heat to low; cover and simmer 10 minutes.
Strain broth through sieve; discard solids and return broth to saucepan.
Stir chicken, mushrooms, drained noodles, and remaining green onions into broth; heat to boiling over high heat.
Reduce heat to low; cover and simmer 3 minutes or until chicken loses its pink color throughout.