Here is my Vietnamese Inspired Chicken Soup which is a "restaurant remake" of one of my favorite soups from the City Wok restaurant in Studio City. This has chicken, rice noodles and lots of fresh vegetables that will still have some life and texture when you eat it. Seasoning is to taste and this recipe can definitely be customized.
Bok choy | 4 Cup (64 tbs) , shredded | |
Green onions | 1 Bunch (100 gm) , sliced | |
Shredded carrots | 1 1/4 Cup (20 tbs) | |
Bean sprouts | 2 1/2 Cup (40 tbs) , rinsed and washed | |
Jalapenos | 1/2 , finely diced (or To Taste) | |
Cilantro leaves | 1/2 Cup (8 tbs) , stems removed | |
Lemon/Lime | 1 , sliced | |
Sambal | 1 Tablespoon | |
Homemade chicken stock | 2 Quart | |
Chinese five spice | 1 Teaspoon | |
Granulated garlic | 1/2 Teaspoon (or to taste) | |
All purpose seasoning | 1 Teaspoon (Grand Diamond All Purpose Seasoning) | |
Kosher salt/Soy sauce | To Taste | |
Shredded chicken | 3 Cup (48 tbs) , 2 ½ to 3 cups | |
Rice noodles | 1 Pound |
MAKING
In a large pot, boil water and cook rice noodles according to the package direction.
In a large pot, pour in the chicken stock and simmer over medium heat.
Season with the Chinese five spice, granulated garlic, all purpose seasoning and salt. Stir well.
Add the chicken to the stock and simmer over medium heat.
Once the noodles are done, drain and rinse under cool running water.
FINALIZING
In a serving bowl, place the desired amount of rice noodles, top with Bok Choy, green onions, carrots, jalapeno and bean sprouts. Ladle the chicken and chicken stock, about 2 cups, into each bowl and garnish with cilantro, sambal and lemon.
SERVING
Serve hot and enjoy!
Serving size
Calories 310Calories from Fat 44
% Daily Value*
Total Fat 5 g7.7%
Saturated Fat 1 g5%
Trans Fat 0 g
Cholesterol
Sodium 711 mg29.63%
Total Carbohydrates 52 g17.3%
Dietary Fiber 2 g8%
Sugars 6 g
Protein 14 g28%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet