Vietnamese Chicken Noodle Soup

Inspired by Donna Hay'sVietnamese Noodle Soup. Donna Hay's recipe uses beef stock and beef fillet. Here, I've made my own version using chicken broth and chicken, adding lemongrass and star anise, and serving this noodle soup with cilantro in addition to Thai basil. Mint would also be nice if you have it.

Course Main Course

Cuisine Vietnamese

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2

Calories 255 kcal

Ingredients

3 ounces dried rice noodles

Vietnamese Chicken Broth

2 cups chicken broth
1 stalk lemongrass trimmed, using bottom 3" section only, smashed
1 slice ginger the size of a quarter, peeled
1 3- inch stick of cinnamon
1 star anise

Soup Ingredients

3 cups bok choy cut up
1/2 cup shredded poached chicken or roast chicken

Garnishes

1 teaspoon fish sauce
1 lime
2 red Thai chilies chopped
1 scallion minced
fresh Thai basil leaves
fresh cilantro leaves

Instructions

Cook rice noodles until just done. Rinse and drain. Divide between two bowls.
In a medium saucepan, combine all Vietnamese Chicken Broth ingredients and bring to a simmer. Let cook for 5-10 minutes so broth becomes infused with ginger and spices. Add bok choy and chicken and cook until bok choy is just tender and chicken is heated through.
Ladle broth, bok choy and chicken on top of noodles in bowls.
Sprinkle each bowl with a little fish sauce and a squeeze of fresh lime juice. Top with chilies, scallion, Thai basil and cilantro.

Recipe Notes

I used thin dried brown rice noodles that I found at the local Asian grocery store. Use any size dried rice noodles and green vegetables that you like.

Nutrition Facts

Vietnamese Chicken Noodle Soup

Amount Per Serving

Calories 255 Calories from Fat 18

% Daily Value*

Fat 2g3%

Cholesterol 29mg10%

Sodium 1269mg55%

Potassium 594mg17%

Carbohydrates 43g14%

Fiber 2g8%

Sugar 2g2%

Protein 15g30%

Vitamin A 4750IU95%

Vitamin C 74.6mg90%

Calcium 148mg15%

Iron 2.6mg14%

* Percent Daily Values are based on a 2000 calorie diet.