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Vietnamese Noodle Soup

Western.Chefs's picture
Ingredients
  Dried rice noodles/Linguine 4 Ounce (Flat Variety)
  Low sodium chicken broth 4 Can (40 oz)
  Basil sprig 6
  Cilantro sprig 6
  Coriander seeds 1 Teaspoon
  Cinnamon stick 1
  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
  Lemon wedges 4
  Mint sprigs 1 (For Garnish)
Directions

In large bowl, soak rice noodles in enough warm water to cover for 20 minutes.
Drain noodles.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Rice
Interest: 
Everyday

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