Southeast Asian-Inspired Chicken Noodle Soup
Serves 425 mins prep70 mins cook
A quick and easy chicken pho noodle soup recipe with aromatic spices, rice noodles and chunks of tender chicken — have takeout at home!
0 servings
What you need

shallot

in fresh ginger

clove garlic

serrano pepper

tsp ground cinnamon

tsp clove

tsp cayenne

cup chicken broth

tbsp fish sauce

tbsp soy sauce

oz cooked rice noodles

lb skinless chicken thigh

cup baby carrots
bok choy

green onion

cup cilantro

cup basil leaves
Instructions
Make the broth 2 Put the oil in a medium (3-quart) saucepan over medium-high heat. Add the shallot, ginger, garlic and chili pepper and cook 3-5 minutes, or until softened. Add the cinnamon, cloves and cayenne and stir into the oil for 30 seconds. 3 Add the broth, fish sauce and tamari and bring to a simmer. Turn down the heat to medium and gently simmer the broth for 15 minutes. Pour through a mesh strainer into a heatproof bowl, then return the broth to the saucepan. Make the noodle bowl 6 Cook the rice noodles according to package directions. Drain, rinse with cold water and set aside. 7 Add the chicken to the strained broth and bring to a simmer. Cook until the chicken is cooked through and no longer pink, 10-12 minutes. 8 Put equal portions of the rice noodles, carrots, bok choy, green onions and herbs in each of four bowls. Ladle the chicken broth over each bowl and serve.View original recipe
