THAI CHICKEN SOUP w/RICE NOODLES (PHO)

By BobD

Ingredients

• 4 SERVINGS
• 6 oz rice noodles
• 1 1/2 cups snow peas, ends trimmed
• 1 cup shredded carrots
• 1 piece ginger (1/2 inch thick), peeled and chopped
• 1 star anise
• 3 whole cloves
• 8 cups reduced-sodium chicken broth
• 1 lb boneless, skinless chicken breasts, cut into 1/4-inch strips
• 1 red bell pepper, cored, seeded and cut into thin strips
• 1 tbsp fresh lime juice
• 1/2 cup chopped scallions
• 2 tbsp chopped fresh cilantro
• 4 sprigs basil
• 1 lime, cut into 4 wedges

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Boil noodles in salted water for 3 minutes.

Place snowpeas and carrots in a colander; drain noodles over them; rinse; divide among 4 bowls.

Tie a sachet of ginger, star anise and cloves in cheesecloth; place in a large pot with broth; boil 5 minutes.

Reduce heat to medium; add chicken; simmer 5 minutes.

Add bell pepper and lime juice. Season with salt. Remove sachet.

Ladle into bowls; top with remaining ingredients.