Vietnamese Country Chicken Soup

Name: Vietnamese Country Chicken Soup Recipe
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 6
Ingredients: Broth:; 2 Qts (4 Cups) Chicken Broth; 4 Cloves Garlic Minced; 2 Tbsp Minced Ginger Fresh; 6 Tbsp Lemon Grass Fresh; 6 Sprigs Cilantro; 2 Sprigs Basil; 4 Sprigs Parsley; 2 Tbsp Green Onions (Chives) Sliced; 1/2 - 1 Hot Green Pepper (jalapeno) Sliced; Soup:; 1 Pound Skinless Chicken Breast; 1 Can Baby Corn drained (1 Cup); 1 Can Straw Mushrooms drained (1 Cup); 1 8oz Package Vermicelli; 1 Cup Coconut Milk; 1 Whole Lime; 2 Cups Bean Sprouts Fresh; 1 Tsp Coriander Seed ground; 1/2 Cup Green Onion (Chives) chopped; 2 Tbsp Mint fresh coarsely chopped; 2 Tbsp Basil fresh coarsely chopped; 2 Tbsp Cilantro fresh coarsely chopped; 2 Tbsp Parsley fresh coarsely chopped; 2 Tbsp Lemon Grass fresh coarsely chopped; Kosher Salt & Pepper

Minutes to Prepare: 30
Minutes to Cook: 240

Number of Servings: 6

Ingredients

Broth:2 Qts (4 Cups) Chicken Broth4 Cloves Garlic, Minced2 Tbsp Minced Ginger, Fresh6 Tbsp Lemon Grass, Fresh6 Sprigs Cilantro2 Sprigs Basil4 Sprigs Parsley2 Tbsp Green Onions (Chives), Sliced1/2 - 1 Hot Green Pepper (jalapeno), SlicedSoup:1 Pound Skinless Chicken Breast1 Can Baby Corn, drained (1 Cup)1 Can Straw Mushrooms, drained (1 Cup)1 8oz Package Vermicelli1 Cup Coconut Milk1 Whole Lime2 Cups Bean Sprouts, Fresh1 Tsp Coriander Seed, ground1/2 Cup Green Onion (Chives), chopped2 Tbsp Mint, fresh, coarsely chopped2 Tbsp Basil, fresh, coarsely chopped2 Tbsp Cilantro, fresh, coarsely chopped2 Tbsp Parsley, fresh, coarsely chopped2 Tbsp Lemon Grass, fresh, coarsely choppedKosher Salt & Pepper

Directions

Add all broth ingredients to slow cooker. Set to Low and simmer for 3 hours. Be sure to check the broth occasionally to see if you need to add or remove Jalapeno, salt, etc.

Pour broth through strainer into a separate bowl. Discard all herbs caught in strainer. Pour broth back into slow cooker, and turn the temperature to High.

Add baby corn, mushrooms, bean sprouts, coriander and the zest and juice of one lime. Thinly slice the chicken breast and add to the broth, allowing to simmer for 5-10 minutes or until the chicken is cooked through (will look white).

Stir in the coconut milk, mint, basil, cilantro, parsley, and lemon grass. Add salt and pepper to taste. Allow the soup to heat back up for a few minutes while preparing the vermicelli (according to package instructions). Serve immediately.

To serve: Place vermicelli noodles in the bottom of a soup bowl and ladle the chicken soup over top. Garnish with fresh mint, basil and/or cilantro. For a little more heat - add sliced Jalapenos! Enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user SLPFREY.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 349.0
Total Fat: 9.1 g
Cholesterol: 43.8 mg
Sodium: 1,019.2 mg
Total Carbs: 42.7 g
Dietary Fiber: 2.5 g
Protein: 21.9 g

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