Vietnamese Chicken Noodle Soup
Ingredients
Scale
- 1 L chicken broth
- 1 1/2 cups water
- 4 chicken breasts (cut into large bite sized chunks)
- 1 cup carrots (thinly sliced)
- 1 small onion (thinly sliced)
- 3 tbsp finely chopped fresh ginger
- 2 tbsp fresh lime juice
- 1 tbsp soy sauce
- 1–2 tsp Asian hot sauce (we use Sriracha)
- 6 ounces of rice noodles
- 2 green onions (thinly sliced)
- 1 cup snow peas
- 1/2 – 1 cup fresh cilantro
Instructions
Making the soup:
- In a large pot, bring the chicken broth and water to a boil.
- Add the chicken and simmer for 3 minutes.
- Add the carrots, onions (not the green onion) and ginger, simmer for 3 minutes, or until the chicken is cooked through. If your pieces are bite sized they will cook fast.
- Stir in the green onions, lime juice, soy sauce and hot sauce.
- In another pot boil the rice noodles for 6 minutes, then drain. (see notes)
Putting it all together:
- In a large serving bowl, add the noodles and the snow peas, then pour the soup over the noodles.
- Garnish with cilantro (or serve it on the side), and serve right away!
Notes
Make sure to boil your rice noodles separately. If you add them to the broth uncooked, they will soak up all your broth!