Vietnamese Chicken Noodle Soup

Serving Size : 4

4 cups water
1/2 cup sliced shallots
1/4 cup minced peeled fresh ginger
5 teaspoons minced garlic -- (about 2 large
cloves)
1 tablespoon Thai fish sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
2 15.75 ounce cans fat-free less-sodium chicken broth
1 1/2 pounds boneless skinless chicken thighs
1/4 pound uncooked rice sticks or vermicelli -- (rice flour
noodles)
1 cup fresh bean sprouts
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons thinly sliced fresh basil
2 tablespoons thinly sliced fresh mint
4 lime wedges
chopped hot red or Thai chile -- optional
fish sauce -- optional
chili oil -- optional

Combine the first 9 ingredients in a large Dutch oven, bring to a boil.
Reduce heat, and simmer 15 minutes or until the chicken is done. Remove
chicken from pan; cool slightly. Cut into bite-size pieces. Cook rice
sticks in boiling water 5 minutes; drain. Divide chicken and noodles
evenly among 4 large bowls. Ladle 2 cups soup into each bowl. Top each
serving with 1/4 cup sprouts and 1 1/2 teaspoons each of onions, cilantro,
basil, and mint. Serve with lime wedges; garnish with chopped chile, fish
sauce or chili oil, if desired. Description: "Vietnamese cooking often
calls for adding herbs and sauces to a dish at the end. More than just a
garnish, these ingredients allow you to tailor the final product to your
taste."

Source: "Cooking Light"
S(MasterCook Formatted By): "Patricia "





Per Serving (excluding unknown items): 12 Calories; trace Fat (3.2%
calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 275mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable;
0 Fruit; 0 Fat.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/