Recipe: Vietnamese Chicken Soup

This soup is an amazing gluten-free alternative to chicken noodle soup (great for flu season!). With a 15-minute cook time, it’s one of the quickest ways to make an authentic-tasting Vietnamese soup, and it’s great with sriracha.

Vietnamese Chicken Soup

Recipe from Food.com
Makes 4 servings

1 oz cellophane noodle
8 oz boneless skinless chicken breasts
1 tbsp. peanut oil
2 tsp. minced garlic
2 tsp. minced ginger
1/4 tsp. red pepper flakes
3 1/2 cups chicken broth
2 tbsp. fish sauce
2 tbsp. chopped fresh cilantro
2 tbsp. chopped green onions
1 tbsp. chopped fresh basil

Soak noodles in very hot tap water. While noodles are soaking, cut chicken into thin julienne strips.

Heat oil in deep skillet over medium-high heat; add chicken; garlic, ginger, and pepper flakes. Cook, stirring for 1 minute; then add broth and fish sauce and bring to a boil. Reduce heat to medium and simmer until chicken is done, about 8 minutes.

Drain noodles and cut into short pieces, about 1-1 1/2 inches long. Arrange noodles in bottom of bowls; ladle soup over the top and sprinkle with cilantro, onion, and basil. Serve with sriracha, or chile paste, if desired.

Photo credit: Erin Roche