Vietnamese Chicken Noodle Soup
Food and Thrift
Food and Thrift
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Ingredients

  • 2 cans (14 1/2 ounces each) reduced sodium chicken broth
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 cup shredded carrots, (I used matchstick cut sizes)
  • 2 Tablespoons chopped fresh ginger
  • 2 scallions, thinly sliced
  • 1 red hot pepper seeded, and thinly sliced (optional)
  • 1 Tablespoon reduced-sodium soy sauce
  • 1 Tablespoon lime juice
  • 2 teaspoons Asian hot sauce (such as Sriracha)
  • 6 ounces rice noodles (such as Thai Kitchen Stir-Fry Rice Noodles)
  • 1/4 cup mint leaves
  • 1/4 cup cilantro leaves

Instructions

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