Vietnamese Country Chicken Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Vietnamese Country Chicken Soup calories by ingredient


Introduction

This recipe can be made in a slow cooker or on the stove top (set to low). If you cook it on the stove top, be sure to stir occasionally to avoid any burning on the bottom.

Also, please feel free to add more or less coconut milk, lime juice, jalapeno and herbs to suit your taste! This recipe can be made in a slow cooker or on the stove top (set to low). If you cook it on the stove top, be sure to stir occasionally to avoid any burning on the bottom.

Also, please feel free to add more or less coconut milk, lime juice, jalapeno and herbs to suit your taste!
Number of Servings: 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

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.