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VIETNAMESE
CHICKEN NOODLE SOUP
Vietnamese
cooking often calls for adding herbs and
sauces to a dish at the end. More than just
a garnish, these ingredients allow you to
tailor the final product to your taste.
Additional chili oil and fish sauce will,
though, increase the fat and sodium.
4
cups water
1/2 cup sliced shallots
1/4 cup minced peeled fresh ginger
5 teaspoons minced garlic (about 2 large
cloves)
1 tablespoon Thai fish sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (15.75-ounce) cans fat-free, less-sodium
chicken broth
1 1/2 pounds skinless, boneless chicken
thighs
1/4 pound uncooked rice sticks (rice-flour
noodles) or vermicelli
1 cup fresh bean sprouts
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons thinly sliced fresh basil
2 tablespoons thinly sliced fresh mint
4 lime wedges
Chopped hot red or Thai chile (optional)
Fish sauce (optional)
Chili oil (optional)
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Combine
the first 9 ingredients in a large Dutch oven,
bring to a boil. Reduce heat, and simmer 15 minutes
or until the chicken is done. Remove chicken from
pan; cool slightly. Cut into bite-size pieces.
Cook
rice sticks in boiling water 5 minutes; drain.
Divide
chicken and noodles evenly among 4 large bowls.
Ladle 2 cups soup into each bowl. Top each serving
with 1/4 cup sprouts and 1 1/2 teaspoons each
of onions, cilantro, basil, and mint. Serve with
lime wedges, garnish with chopped chile, fish
sauce, or chili oil, if desired.
4
servings.
1
Serving - 2 cups soup, 1/4 cup sprouts, and 1
1/2 teaspoons each of onions, cilantro, basil,
and mint: Calories: 346 (Cal. from fat: 18%),
Fat: 7.1g (Saturated: 1.7g), Cholesterol: 141mg,
Sodium: 1,279mg, Carbohydrate: 29.1g, Protein:
40.4g.
[Cooking
Light, March 2001]
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