Vietnamese Ginger Chicken Soup |
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Prep Time: 8 Minutes Cook Time: 30 Minutes |
Ready In: 38 Minutes Servings: 4 |
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Another weight watchers recipe (3 points per serving). Ingredients:
4 inches peeled ginger |
2 onions, halved |
4 cups reduced-sodium chicken broth |
5 ounces boneless skinless chicken breasts |
1 tablespoon fish sauce |
1 teaspoon black peppercorns |
3 ounces rice vermicelli |
2 scallions, sliced thin (white only) |
1 1/2 cups bean sprouts |
1/4 cup chopped cilantro |
1/4 cup chopped mint |
lime wedge |
Directions:
1. Blacken ginger and onions by threading on a metal skewer and holding over a gas burner flame and turning until scorched on all sides (1-2 minutes).
2. Leave one piece ginger whole, chop the other when cool.
3. Combine broth, chicken, fish sauce, peppercorns, blackened onions, and the whole ginger piece in a large saucepan and bring to a boil.
4. Reduce heat and simmer, covered, until the chicken is cooked through, about 5 minutes.
5. Remove chicken and shred into bite-sized pieces.
6. Continue simmering broth for about 20 minutes.
7. In the mean time, soak vermicelli in a large bowl of warm water until softened, about 10 minutes.
8. Drain and set aside.
9. Strain broth, discard solids, and return to a boil.
10. Add chopped ginger and scallions, reduce heat and simmer for 5 minutes.
11. To serve: divide vermicelli into 4 bowls, tops with bean sprouts and shredded chicken, then ladle over broth.
12. Serve with cilantro, mint, and lime on the side.
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