Asian Chicken and Vegetable Soup

9 Reviews
100% would make this recipe again

A soup with vegetables, thin slices of chicken and rice sticks in a chicken broth.

This soup, a meal in itself and inspired by the famous Vietnamese Pho soup, is ideal to use up leftovers from a Chinese fondue.

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Preparation : 10 min Cooking : 10 min
400 calories/serving

Ingredients

1/2 tbsp canola oil 0.3 fl.oz
1/2 shallots, finely chopped 0.8 oz
1 clove garlic, minced
1/2 tbsp gingerroot, grated 0.3 oz
1/2 dried chili peppers, minced 0.1 oz
2 cups chicken broth, low-sodium 16.7 fl.oz
1 cup water 8.7 fl.oz
1 tbsp fish sauce (nam pla) 0.5 fl.oz
1 pinch salt [optional]
ground pepper to taste [optional]
5.7 oz chicken for Chinese fondue
2.9 oz rice sticks (noodles)
1 carrots, grated 3.5 oz
1 green onions/scallions, thinly sliced
4 button (white) mushrooms, thinly sliced 2 oz
1 1/2 cup soybean sprouts 3.5 oz

Before you start

Individual 500 ml (2 cups) serving bowls are needed.

Method

  1. Heat the oil in a saucepan over medium-low heat. Add the shallot, then sauté 2-3 min. Add the garlic, ginger and chili pepper. Sauté 3 min with stirring. Pour in the broth and water, then add the fish sauce and a little salt and pepper. Bring to a boil, then lower the heat and simmer a few minutes. Adjust the seasoning. Add the chicken slices, warm up the broth 1 min, then take the saucepan off the heat.
  2. Meanwhile, cook the rice sticks for about 4 min in a large pot of salted boiling water. Drain in a colander, then rinse and drain again. Set aside.
  3. Prepare the vegetables: Grate the carrots, then thinly slice the green onions and mushrooms. Portion out the vegetables into individual serving bowls. Add the soybean sprouts and cooked rice sticks. Pour in the hot broth and serve.

Nutrition Facts Table

per 1 serving (540 g)

Amount

% Daily Value

Calories

400

Fat

11 g

17 %

Saturated 2.1 g
+ Trans 0.1 g

11 %

Cholesterol

40 mg

Sodium

750 mg

31 %

Carbohydrate

49 g

16 %

Fibre

4 g

15 %

Sugars

3 g

Net Carbs

45 g

Protein

28 g

Vitamin A

58 %

Vitamin C

22 %

Calcium

8 %

Iron

21 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Copper, Folacin, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B6, Vitamin K, Zinc
Good source of  :
Iron, Pantothenic Acid, Vitamin B1, Vitamin B12, Vitamin B2
Source of  :
Calcium, Fibre, Vitamin C, Vitamin E
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables 2
Meat and Alternatives 2
Fats ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

9 Reviews (9 with rating only) 100% would make this recipe again

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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