Description
This Chicken Pho with Ginger and Garlic is a simple, soothing noodle soup that comes together with everyday ingredients. It’s light, fragrant, and just the kind of bowl you want when you need something warm but not heavy.
Ingredients
Units
Scale
- 1 chicken breast
- 1/2 onion, peeled and finely chopped
- 2 garlic cloves, halved
- 1 inch piece of ginger, peeled and thinly sliced
- 1 chicken stock cube
- 1 long fresh red or green chili, sliced (or 1 tsp dried chili flakes)
- 2 Tbsp reduced salt dark soy sauce, plus extra to serve
- 1 Tbsp mirin or fish sauce
- 1/2 to 3/4 cup - 50g dried rice noodles
- 1 medium carrot, thinly sliced
- 6 mushrooms, sliced
- 1 pak choi, finely sliced
- 1 spring onion, trimmed and thinly sliced
- Fresh coriander sprigs
Instructions
- Add 1 chicken breast, 1/2 onion chopped, 2 garlic cloves halved, 1 inch of ginger sliced, and 1 chicken stock cube into a saucepan with 750ml of water.
- Bring it up to a gentle simmer and cook until 1 chicken breast turns white and is fully cooked through, about 12 to 15 minutes.
- Remove 1 chicken breast, let it cool slightly, then shred it into bite-sized pieces.
- Strain the broth back into the saucepan to keep it clean and clear, then return it to a simmer.
- Add 50g dried rice noodles and simmer until just tender, about 3 to 5 minutes. Don’t let them go too soft or they’ll turn mushy.
- Stir in 1 medium carrot sliced, 6 mushrooms sliced, and 1 pak choi finely sliced. Let them soften for about 3 to 4 minutes.
- Add shredded 1 chicken breast, 2 Tbsp reduced salt dark soy sauce, 1 Tbsp mirin or fish sauce, and 1 long fresh chili sliced. Simmer for another 5 minutes so everything blends.
- Taste and adjust with extra soy sauce if needed.
- Serve hot, topped with 1 spring onion sliced and fresh coriander sprigs.
Notes
Created, prepared, tried, and tested by Preshana
