Recipes: Asian Chicken and Vegetable Soup

A soup with vegetables, thin slices of chicken and rice sticks in a chicken broth.

This soup, a meal in itself and inspired by the famous Vietnamese Pho soup, is ideal to use up leftovers from a Chinese fondue.

Ingredients 1/2 tbsp canola oil 8 mL 1/2 shallots, finely chopped 20 g 1 clove garlic, minced 1/2 tbsp gingerroot, grated 7 g 1/2 dried chili peppers, minced 0.2 g 2 cups chicken broth 500 mL 1 cup water 250 mL 1 tbsp fish sauce (nam pla) 15 mL 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 160 g chicken for Chinese fondue 80 g rice sticks (noodles) 1 carrots, grated 100 g 1 green onions/scallions, thinly sliced 4 button (white) mushrooms, thinly sliced 55 g 1 1/2 cup soybean sprouts 100 g Before you start Individual 500 ml (2 cups) serving bowls are needed.

Method

Heat the oil in a saucepan over medium-low heat. Add the shallot, then sauté 2-3 min. Add the garlic, ginger and chili pepper. Sauté 3 min with stirring. Pour in the broth and water, then add the fish sauce and a little salt and pepper. Bring to a boil, then lower the heat and simmer a few minutes. Adjust the seasoning. Add the chicken slices, warm up the broth 1 min, then take the saucepan off the heat. Meanwhile, cook the rice sticks for about 4 min in a large pot of salted boiling water. Drain in a colander, then rinse and drain again. Set aside. Prepare the vegetables: Grate the carrots, then thinly slice the green onions and mushrooms. Portion out the vegetables into individual serving bowls. Add the soybean sprouts and cooked rice sticks. Pour in the hot broth and serve.