Vietnamese Chicken Noodle Soup

By stugator

Ingredients

• 1 large chicken breast
• 1/2 cup chopped green onions - 1/4 cup with 1/4 cup reserved
• 2 tbsp minced ginger
• 1/4 tsp black pepper
• 15 oz can reduced sodium chicken broth
• 2 cups water
• 1 tsp fish sauce
• 1/4 tsp Sriracha chile sauce
• 2 tsp minced garlic
• 7 oz (Orchids) Japanese style noodles
• 15 oz can bean sprouts drained
• 1/2 lime quartered
• 1/4 cup chopped fresh cilantro

Details

Servings 4
Preparation time 5mins
Cooking time 25mins

Preparation

Step 1

Place chicken broth, 2 cups water, fish sauce, ginger, garlic, black pepper, 1/4 cup chopped green onions in sauce pan of size such that breast is covered by liquid - cover, bring to a boil and reduce heat and simmer 15 minutes, turning chicken over a couple times.

Cook Japanese noodles according to package directions, bringing a large pot of water to a boil then adding noodles and cooking 2-3 minutes then draining.

Once chicken breast is cooked thru, take pan off heat and remove breast and dice chicken.

Put a quarter of diced chicken in each large soup bowl.

Place a quarter of the cooked noodles on top of the chicken.

Place a quarter of the drained bean sprouts on top of the noodles.

Place a quarter of the cooked broth mixture on top of the bean sprouts.

Top each bowl with a quarter of the remaining chopped green onions, chopped cilantro and squeeze the quarter of the lime on top; optional, add another squeeze of Sriracha chile sauce on top.

Stir and enjoy.