Vietnamese Chicken soup

[judi]

This dish is light, healthy and full of interesting ingredients. Where did I find this inspiration? I was recently at OHSU (Oregon Health and Science University) for a doctor's appointment and found a magazine in the waiting area. It's called "Chop Chop" and is geared to children and families to increase awareness of healthy eating, and is endorsed by the American Academy of Pediatrics. Since the magazine choices were Rod and Reel and Sports Illustrated from 2002, I absentmindedly flipped through Chop Chop, and then I spotted this - Vietnamese chicken soup. It's easy and so aromatic that guests started wandering into my kitchen to see what was happening. I think it would be great to prepare in your RV!

Ingredients for 4 servings:
1) 8 cups chicken broth (lo-sodium if you wish)
2) 4 pieces of ginger - approx 1/2 inch round
3) garlic clove
4) 1 lemon grass stalk thinly sliced
5) 2 tablespoons fish sauce
6) 4 ounces rice noodles
7) 1 - 1 1/2 cup shredded cooked chicken - I used a market rotisserie chicken
8) 1/4 cup each fresh cilantro and basil leaves
9) 1 cup bean sprouts
10) 1 lime, quartered
11) 1 tablespoon Vietnamese chili paste if you like spicy - I left this out because it wasn't in my pantry

Put 1, 2, 3, 4 and 5 in a pot and bring to boil. Simmer 20 minute.s
While the broth is cooking, put the noodles in a bowl and cover them with hot water, and set aside until soft - about 20-30 minutes. Drain and divide between 4 bowls.
Divide chicken and put on top of noodles.
Put the 8, 9, 10 and 11 in separate small bowls.
Pour broth over noodles and chicken, and let each person choose their toppings.

[snowball]

sounds really yummy
sheila

[bluepinecones]

Oh, that does sound good.
I'm making Lemon Chicken Soup for tonight.

[snowball]

Oh, that does sound good.
I'm making Lemon Chicken Soup for tonight.

tell us how it is sounds yummy
sheila

[MandysMom]

Sounds like a winner
Velda