Vietnamese Noodle Soup Recipe
Ingredients
| 4 ounces flat dried rice noodles or linguine | ||
| Low sodium chicken broth | 4 Can (10oz) | |
| Basil sprig | 6 | |
| Cilantro sprig | 6 | |
| Coriander seeds | 1 Teaspoon | |
| Cinnamon stick | 1 | |
| Garlic | 2 Clove (5gm), peeled | |
| 3 green onions, thinly sliced diagonally | ||
| 2 large skinless, boneless chicken breast halves, cut into thin diagonal strips | ||
| Mushrooms | 4 Medium, sliced | |
| Fresh cilantro leaves and lime wedges | ||
| Mint sprigs for garnish | ||
Directions
In large bowl, soak rice noodles in enough warm water to cover for 20 minutes.
Drain noodles.
Meanwhile, in 3 quart saucepan, heat broth, basil, cilantro, coriander seeds, cinnamon stick, garlic, and one third of green onions to boiling over high heat.
Reduce heat to low; cover and simmer 10 minutes.
Strain broth through sieve; discard solids and return broth to saucepan.
Stir chicken, mushrooms, drained noodles, and remaining green onions into broth; heat to boiling over high heat.
Reduce heat to low; cover and simmer 3 minutes or until chicken loses its pink color throughout.
Drain noodles.
Meanwhile, in 3 quart saucepan, heat broth, basil, cilantro, coriander seeds, cinnamon stick, garlic, and one third of green onions to boiling over high heat.
Reduce heat to low; cover and simmer 10 minutes.
Strain broth through sieve; discard solids and return broth to saucepan.
Stir chicken, mushrooms, drained noodles, and remaining green onions into broth; heat to boiling over high heat.
Reduce heat to low; cover and simmer 3 minutes or until chicken loses its pink color throughout.
Chef
