Asian Chicken and Vegetable Soup

Name: Asian Chicken and Vegetable Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1/2 tbsp canola oil; 1/2 shallots; 1 clove garlic; 1/2 tbsp gingerroot; 1/2 dried chili peppers; 2 cups chicken broth; 1 cup water; 1 tbsp fish sauce (nam pla); 1 pinch salt; ground pepper to taste; 160 g chicken for Chinese fondue; 80 g rice sticks (noodles); 1 carrots; 1 green onions/scallions; 4 button (white) mushrooms; 1 1/2 cup soybean sprouts

49 Reviews

96% would make this recipe again

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.

Preparation : 10 min Cooking : 10 min

380 calories/serving

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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.

Nutrition Facts Table

per 1 serving (540g)

Amount

% Daily Value

Calories

380

Fat

10 g

16 %

Saturated 1.8 g
+ Trans 0.1 g

9 %

Cholesterol

40 mg

Sodium

1340 mg

56 %

Carbohydrate

48 g

16 %

Fibre

4 g

15 %

Sugars

3 g

Net Carbs

44 g

Protein

25 g

Vitamin A

58 %

Vitamin C

22 %

Calcium

8 %

Iron

18 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :

Vegetables and Fruits :	2 ¾	servings
Grain Products :	1 ½	servings
Milk and Alternatives :	0	serving
Meat and Alternatives :	¾	serving

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Claims

This recipe is :

Excellent source of :: Folacin, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B6, Vitamin K, Zinc
Good source of :: Copper, Iron, Pantothenic Acid, Vitamin B1, Vitamin B2
Source of :: Calcium, Fibre, Vitamin B12, Vitamin C, Vitamin E
Low :: Saturated Fat
Free :: Added Sugar, Trans Fat