Vietnamese-Inspired Chicken Soup

Ingredients

• Rice noodles

  Dry

  1 oz or 28g

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Peanut oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger root

  Raw

  2 tsp or 4g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Fish sauce

  Ready-to-serve

  2 tbsp or 36g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 tbsp chopped or 12g

• Basil

  Fresh

  1 tbsp, chopped or 3g

Directions

1. Soak the rice noodles in very hot tap water. Meanwhile, cut the chicken into thin julienne strips.
2. Heat the peanut oil in a deep skillet over medium-high heat. Add the chicken, garlic, ginger, and crushed red pepper flakes.
3. Cook, stirring for 1 minute, then add the chicken broth and fish sauce. Bring to a boil, reduce heat to medium, and simmer until the chicken is cooked, about 8 minutes.
4. Drain the noodles and arrange them in the bottom of bowls. Ladle the soup over the top and sprinkle with cilantro, green onions, and basil. Serve with sriracha or chili paste, if desired.

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