Since there's some leftover chicken in the freezer, I decided to use it for a Vietnamese-style soup, something like what is served in our neighborhood restaurant. I already had some of the ingredients. A quick trip to the grocery store, and I picked up fresh ginger root, cilantro, sprouts, and rice noodles.
To prepare the soup, I brought 5 cups of chicken broth to a boil, together with 1 clove of minced garlic, about 4 teaspoons of minced ginger, and 1/2 teaspoon of dried basil. I added 1/2 Cup of bite-sized pieces of cooked chicken and 1/2 Cup of julienne carrots. Then I added a teaspoon of sriracha sauce.
I had never cooked rice noodles before. They looked really good - right out of the package.
About 4 oz. of the dry noodles were added to the soup. I let it simmer for 5 minutes, or until the noodles were done.
Here's the soup on the stove.
Ready to serve! I added sprouts and some chopped cilantro. Garnish was a wedge of lime.
The combination of these ingredients tastes absolutely addicting. The ginger is a huge flavor booster.
My Chicken Pho Soup may not be like an authentic one served at the Vietnamese restaurant, but it did get a "thumbs up" from the family. Addie suggested doing a vegetable broth pho with tofu. I will definitely consider it.
Rice noodles will be the new staple in my pantry!
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