Chicken Noodle Soup

Chicken Noodle Soup

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lb chicken breast

  • 2

    tbsp teriyaki sauce

  • 1

    tsp vegetable oil

  • 2

    shallots, sliced

  • 5

    c chicken broth

  • 2

    tsp grated ginger

  • 1

    tsp Chinese chili sauce

  • 1

    tbsp fish sauce

  • 1

    tbsp rice vinegar

  • 4

    ounces ramen or instant noodles

  • 1

    med onion, thinly sliced

  • 3

    shitake mushrooms, sliced

  • 2

    green onions, slivered

  • 1

    carrot, cut in julienne strips

  • 2

    tbsp fresh coriander, slivered

  • 2

    tbsp fresh mint leaves, slivered

  • GGarnish

  • 1

    lime cut in wedges

  • Springs of mint and coriander

  • Red chilis

  • 1

    c bean sprouts

Directions

Marinate chicken with teriyaki sauce for 20 minutes. Heat oil in a small pan over medium heat, then add shallots and fry until brown and crispy. Drain and reserve. Combine chicken broth, ginger, chili sauce, fish sauce and vinegar in a pot. Bring to a boil and simmer for 5 minutes. Rinse noodles in a colander. Grill or broil chicken for about 2 or 3 minutes per side or until juices are clear. Cool slightly and shred. Reserve. Add onions, mushrooms, green onions, coriander, mint, chicken and noodles to broth. Taste for seasoning, adding more fish sauce or rice vinegar as needed. Cook for two minutes more or until everything is hot. Divide into two large bowls. Sprinkle shallots over soup and serve with lime wedges, mint, coriander, chilis and bean sprouts on the side.


Nutrition

Facebook Conversations