Ingredients
- 900ml (30 oz) no salt chicken stock
- Rice noodles
- 1 Chicken breast sliced thinly (can also use cooked rotisserie chicken instead)
- Epicure Thai Seasoning – 1 to 2 tsp (by taste)
- Fresh ginger – 3 good slices (not for eating, flavour only)
- Fish sauce – I used only about 1/2 tsp as I could not find a low sodium version
- Minced garlic 1/2 tsp (I love garlic does not have to be there)
- Bean Sprouts
- Lime for garnish
- Fresh Basil
- Cilantro for garnish
- Other veggies: yellow peppers, broccoli, tomatoes, corn, mushrooms, jalapeño (optional), green onion or whatever mix you like
Directions:
Cook noodles according to package instructions. Rinse put noodles in bowls.
Cook chicken: recommended to cook separate of stock. Heat water to a slow boil, add chicken to cook thoroughly. Skip if using rotisserie chicken – add straight to stock.
Heat chicken stock plus water (1/2 the amount of stock being used), fish sauce, fresh ginger & Thai seasoning to a slow boil for about 10 minutes.
Reduce heat & add broccoli, yellow pepper, tomatoes, corn, mushrooms, jalapeño to stock. Simmer just till broccoli is el dente.
Bowls: on top of noodles layer bean sprouts, green onions, fresh Basil. Pour hot stock over top. Add cilantro & squeeze lime into the top.
I add red chili flakes on the plate. Shrimp could also be added to the bowl.
Tip: microwave the noodles to heat them up before topping with stock – soups stays hotter longer that way.
