Cheat n' Eat Vietnamese Chicken Soup

Ingredients

• Rice noodles

  Dry

  1 oz or 28g

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Peanut oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger

  Spices, ground

  2 tsp or 4g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Chicken broth

  Soup, canned, ready-to-serve

  4 cup or 960g

• Fish sauce

  Ready-to-serve

  2 tbsp or 36g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Onions

  Young green, tops only

  2 tbsp or 12g

• Basil

  Fresh

  1 tbsp, chopped or 3g

Directions

1. Soak noodles in very hot tap water. While noodles are soaking, cut chicken into thin julienne strips.
2. Heat oil in deep skillet over medium-high heat; add chicken; garlic, ginger, and pepper flakes.
3. Cook, stirring for 1 minute; then add broth and fish sauce and bring to a boil. Reduce heat to medium and simmer until chicken is done, about 8 minutes.
4. Drain and arrange noodles in bottom of bowls; ladle soup over the top and sprinkle with cilantro, onion, and basil. Serve with sriracha or chili paste, if desired.

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