Recipe: Quick and Easy Vietnamese-Style Chicken Soup

QUICK AND EASY VIETNAMESE-STYLE CHICKEN SOUP

1 ounce dried cellophane noodles
1 tablespoon peanut oil
8 ounces boneless skinless chicken breasts, cut in thin strips
2 teaspoons minced garlic
2 teaspoons minced ginger root
1/4 teaspoon red pepper flakes
28 ounces chicken broth
2 tablespoons fish sauce
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onions
1 tablespoon chopped fresh basil
Sriracha (Vietnamese hot sauce) or chile paste (optional, for serving)

Soak noodles in very hot tap water.

While noodles are soaking, heat peanut oil in deep skillet over medium-high heat; add chicken, garlic, ginger, and pepper flakes. Cook, stirring for 1 minute.

Add broth and fish sauce to the chicken mixture and bring to a boil. Reduce heat to medium and simmer until chicken is done, about 8 minutes.

Drain noodles and cut into short pieces, about 1 to 1 1/2 inches long. Arrange noodles in bottom of bowls; ladle soup over the top and sprinkle with cilantro, onion, and basil.

Serve with Sriracha (Vietnamese hot sauce), or chile paste, if desired.

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