Fragrant lemongrass, spicy chili and fresh ginger permeate this healthy chicken noodle soup.
|1 tbsp||(15 mL) Vegetable oil|
|2||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite-size pieces|
|2 tbsp||(30 mL) Thinly sliced ginger|
|2||Red chilies, chopped|
|1||Stalk lemongrass, bruised|
|1 cup||(250 mL) Sliced mushrooms|
|1 tbsp||(15 mL) Fish sauce|
|2 tsp||(10 mL) Chili garlic sauce|
|1 tbsp||(15 mL) Soy sauce|
|2||(900 mL) Containers chicken broth|
|4||Green onions, sliced|
|Salt and pepper|
|.5||(400 g) Package rice vermicelli noodles, soaked in hot water until tender|
|2 cups||(500 mL) Bean sprouts|
HEAT oil in a large skillet over medium heat. Add chicken and cook 5-6 minutes or until lightly browned. Add ginger, chilies, lemongrass and mushrooms. Cook 1 minute until fragrant. Add fish sauce, chili garlic sauce, soy and broth. Bring to a boil, reduce heat and simmer for 10 minutes. Add green onions and season with salt and pepper.
PLACE a heap of rice noodle in the bottom of each serving bowl and ladle hot soup over top. Garnish with bean sprouts and fresh cilantro.
Serve with spring rolls.
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