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Vietnamese Chicken Soup Recipe
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To make Vietnamese Chicken Soup for 6 you will need
Ingredients
| 6 | cups | Chicken broth | | 2 | | Carrots, thinly sliced | | 2 | | Celery stalk, thinly sliced | | 1/4 | pounds | Chicken breast (about 1), coarsely chopped | | 1 | | Clove garlic, minced | | 1/8 | packages | (500g) twisted vermicelli | | 4 | | Green onions, thinly sliced | | 1 | cup | Snow peas, cut, in bite size pieces | | 1/8 | teaspoons | Soy sauce | | 1/8 | teaspoons | Ginger | | | Salt and pepper |
Instructions
In saucepan, bring broth to a boil. Add carrots, celery, chicken, garlic
and vermicelli. Simmer for 10 minutes, stirring occasionally. Add green
onions, snow peas and ginger. Simmer for 2 minutes. Add soy sauce. Season
to taste with salt and pepper. I usually double this recipe and use 2-4
garlic cloves and more ginger and soy sauce.
Enjoy your Vietnamese Chicken Soup.
How much is in a cup?
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Thu 24 Apr 2008
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