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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (292g) Recipe makes 4 servings |
||
| Calories 160 | ||
| Calories from Fat 48 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.4g | 8% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 32mg | 10% | |
| Sodium 1401mg | 58% | |
| Potassium 385mg | 11% | |
| Total Carbohydrate 8.7g | 2% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 1.1g | ||
| Protein 18.1g | 36% | |
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Cheat n' Eat Vietnamese Chicken Soup
By: Sue L
May 13, 2002
Sometimes you just don't have all day to make Vietnamese soup! You can have this made and in your hands in 15 minutes!
SERVES 4
Ingredients
- 1 ounce cellophane noodle
- 8 ounces boneless skinless chicken breasts
- 1 tablespoon peanut oil
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1/4 teaspoon red pepper flakes
- 28 ounces chicken broth
- 2 tablespoons fish sauce
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped green onions
- 1 tablespoon chopped fresh basil
Directions
1
Soak noodles in very hot tap water.2
While noodles are soaking, cut chicken into thin julienne strips.3
Heat oil in deep skillet over medium-high heat; add chicken; garlic, ginger, and pepper flakes.4
Cook, stirring for 1 minute; then add broth and fish sauce and bring to a boil.5
Reduce heat to medium and simmer until chicken is done, about 8 minutes.6
Drain noodles and cut into short pieces, about 1-1 1/2 inches long.7
Arrange noodles in bottom of bowls; ladle soup over the top and sprinkle with cilantro, onion, and basil.8
Serve with"Tuong Ot Sriracha" (Viet hot sauce), or chile paste, if desired.
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- Course > Lunch/Snacks
- Course > Main Dish
- Course > Soups
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Cuisine > Asian > Southeastern > Vietnamese
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Occasion > Taste/Mood > Spicy
- Dietary > Diabetic
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Featured Reviews for This Recipe
From: ShortieNJ
On Aug 23, 2008
this was really good...a lot of flavor and even a little kick...i am definitely making this again...was kinda iffy about the fish sauce so i only put in 1 tablespoon and it came out great...
From: Lucky Chef
On Aug 13, 2008
thought this was excellent. Basically we doubled the recipe and used 16 oz of noodles as was our dinner for the evening. fed 6. added fresh squeezed lime at serving
From: Bergy
On May 18, 2002
What a great, special soup! It'seasy and ever so tasty. I love hot 'n spicy and this hits the spot. The only thing I changed was the peanut oil I used chili oil (use what's on hand) Thank's SueL I'll be trying more of your recipes
From: canarygirl
On Oct 30, 2002
Can I only give this 5 stars?? This was so fast and easy to put together, and the flavor was FANTASTIC! I threw in a few bean sprouts at the end, and served it with sriracha sauce. The balance of flavors in this soup is incredible. I have long been afraid to make pho (or lazy, I dunno), and now I have absolutely no reason to go through the trouble! Thank you Sue, for another absolutely wonderful recipe!
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