Easy Chicken Pho

8 cups chicken broth

3 cloves garlic, crushed

4 scallions, chopped rough

1 TBS minced fresh ginger,

1 tablespoon sugar

2 tablespoon soy sauce

3 tablespoon fish sauce

1 teaspoon sesame oil

A few dashes of Tabasco

½ cup chopped carrots

Chicken bones, skin, leftovers (optional)

4-8 ounces Glass/Cellophane Bean Thread Noodles or rice noodles

2 heaping cups of shredded chicken

2 TBS fresh lime juice

1 cup cilantro leaves

A few pinches of Truffle salt or oil (optional)

From: http://soufflebombay.blogspot.com/2013/09/easy-chicken-pho.html#more
In large stockpot over high heat add chicken broth, garlic, scallions, ginger, sugar, soy sauce, fish sauce, Tabasco, sesame oi, carrots and if you have it a chicken carcass, wings, skin legs…whatever you have. Bring your stock to a boil, and then reduce heat to medium-low. Allow the flavors to develop by simmering for 20 minutes. Remove stock from heat, allow it to sit for 20 minutes, then strain the stock into a large bowl, pressing on your solids to get every bit of flavor you can. If you are adding slice mushrooms, add them now to th broth.
Just before you are ready to serve the soup, place your noodles in large bowl , cover with hot water AND Soak for 5 minutes. Drain noodles and set them aside.

Return your strained broth to your pot and bring to a simmer and add in your shredded chicken, cook for 5 minutes. Add in the lime juice and turn off the heat. Fill your bowl(s) with the amount of noodles you would like (I like the bowl ¾ full of noodles) then ladle in the soup. Top each bowl with cilantro leaves and serve.
Colleen's Notes: I recommend either using a leftover chicken carcass or buying a rotisserie chicken for this - just take what meat you need for the soup, find a use for the rest and use the skin, bones and wings for the stock - it makes the broth so very rich!


Serving Size: I considered this 4 very sizeable portions

Number of Servings: 4

Recipe submitted by SparkPeople user ERINADIL1.