Ingredients with Measurements:
- 8 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon chili flakes
- 8 ounces rice noodles
- 2 cups bok choy, chopped
- 1 cup bean sprouts
- 1/4 cup cilantro leaves
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Tongs
- Chef's knife
- Cutting board
Step-by-step instructions:
1. In a large pot, bring the chicken broth to a boil.
2. Add the chicken breasts to the pot and reduce the heat to a simmer. Cook for 15-20 minutes or until the chicken is cooked through.
3. Remove the chicken from the pot with tongs and set aside to cool.
4. In the same pot, heat the vegetable oil over medium heat.
5. Add the onion, garlic, and ginger to the pot and sauté for 2-3 minutes or until the onion is translucent.
6. Add the soy sauce, fish sauce, brown sugar, and chili flakes to the pot and stir to combine.
7. Add the rice noodles to the pot and cook for 3-4 minutes or until tender.
8. While the noodles are cooking, shred the chicken with a fork.
9. Add the bok choy and bean sprouts to the pot and cook for 1-2 minutes or until the vegetables are tender.
10. Add the shredded chicken back to the pot and stir to combine.
11. Ladle the soup into bowls and garnish with cilantro leaves and lime wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 6g
- Carbohydrates: 44g
- Protein: 29g
- Sodium: 1200mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Chicken breasts can be substituted with chicken thighs or tofu.
- Bok choy can be substituted with spinach or kale.
- Bean sprouts can be substituted with sliced mushrooms or shredded carrots.
Variations:
- Add sliced jalapeños or Thai chilies for extra heat.
- Use shrimp instead of chicken for a seafood version.
- Add coconut milk for a creamier soup.
Tips and tricks:
- To make the soup spicier, add more chili flakes or hot sauce.
- To make the soup milder, omit the chili flakes.
- To make the soup gluten-free, use tamari instead of soy sauce.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with lime wedges on the side.
Garnishes:
- Cilantro leaves and lime wedges
Pairings:
- Serve with steamed rice or crusty bread.
Suggested side dishes:
- Steamed dumplings or spring rolls.
Troubleshooting advice:
- If the soup is too salty, add more water or broth to dilute the saltiness.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Tu noodle soup is a popular Vietnamese dish that originated in the city of Hue.
Flavor profiles:
- Savory, slightly sweet, and spicy.
Serving suggestions:
- Serve the soup hot with lime wedges on the side.
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