Chicken Soup with Rice Noodles
Broths • Pan-Asian
Description
Chicken Soup with Rice Noodles
Ingredients
- Chicken Broth 15 fl oz
- Rice Noodles 5 oz
- Beef 5 oz
- Onion 1 piece
- Fish Oil 3 tablespoons
- Grated Ginger Root 0 oz
- Cinnamon 1 piece
- Scallions ½ bunch
- Mild Chili Spice 1 piece
- Lime 1 piece
- Garlic 1 clove
- Peanut Sprouts 0 oz
- Sesame Oil to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cook the rice noodles according to the package instructions.
Step 2
Slice the beef into pieces and tenderize it. Cut the ginger and onion into thin strips.
Step 3
In a heavy-bottomed pan, sauté the beef slice in a drop of sesame oil until golden brown on all sides, then remove from heat. Cut the meat across the grain.
Step 4
In the same pot, add the onion and ginger, sauté lightly, and pour in the beef broth. Add the chicken, bring to a boil. Simmer the broth for 15 minutes and add fish sauce, chili, and lime juice to taste. Remove the chicken from the broth.
Step 5
In a soup bowl, place the noodles, sprinkle with chopped herbs, and add the sliced beef beside it. Pour hot broth over the bowl and garnish with bean sprouts.
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