Chicken Broth Recipe
Ingredients
| Chicken stock | 1.5 Liter | |
| Water | 2 Cup (16 tbs) | |
| Lime juice | 1/4 Cup (16 tbs) | |
| Fish sauce | 1 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Ginger | 50 Gram, thinly sliced | |
| 2 (340 g) chicken breast fillets, sliced thinly | ||
| 100 g rice vermicelli noodles | ||
| 2 red thai chillies, sliced thinly | ||
| 1/4 cup 100sely packed fresh mint leaves | ||
| Bean sprouts | 100 Gram | |
| Green onions | 4 , thinly sliced | |
| 1/4 cup 100 sely packed fresh coriander leaves | ||
Directions
1. Bring combined stock, water, juice, fish sauce, soy sauce and ginger to a boil. Reduce heat; simmer 5 minutes. Add chicken; simmer, uncovered, 10 minutes or until chicken is cooked through.
2. Add noodles; cook, stirring, 2 minutes or until noodles are soft. Add remaining ingredients just before serving. Serve with lime wedges and extra chilli, if desired.
2. Add noodles; cook, stirring, 2 minutes or until noodles are soft. Add remaining ingredients just before serving. Serve with lime wedges and extra chilli, if desired.
Chef
