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Easy way to prepare Vietnamese Chicken Soup

Vietnamese Chicken Soup

Course: Main Course
Keyword: Vietnamese Chicken Soup
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 2 people
Calories: 382 kcal
Easy way to spicy prepare Vietnamese Chicken Soup
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Ingredients

Chicken

  • 1 Tablespoon canola oil
  • 1 Chicken breast organic chicken breast cubed
  • 1/4 Teaspoon black pepper
  • 1/4 Teaspoon Salt

Soup

  • 2 Tablespoons canola oil
  • 2 Cloves garlic minced
  • 1 Tablespoon ginger minced
  • 32 Ounce chicken broth organic chicken broth
  • 3 Stalk of lemon grass cut in 2 inch pieces
  • 1/2 Teaspoon salt
  • 2 Teaspoons chili garlic sauce
  • 6 Baby portabella mushroom sliced
  • 6 Ounce mung bean sprouts
  • 6 Ounce express rice noodles
  • 1/2 Cup baby spinach thinly stripped

Garnish

  • 1/4 Cup Thai basil thinly stripped, optional
  • 2 Tablespoon cilantro
  • 2 Scallion sliced
  • 1 Lime sliced 4 slices
  • 1 Green chili pepper thinly sliced
  • 4 Tablespoon white vinegar
  • All natural sriracha sauce
  • 1 Tomato cut in wedges

Instructions

Vinegar and chili pepper:

  1. In a small bowl, place vinegar, sliced green chili pepper and set aside.

Chicken:

  1. Heat 1 tablespoon oil in a nonstick skillet and add cubed chicken breast.
  2. Season it with salt and black pepper. Cook high about 4 minutes. Stir it till pink and tender.
  3. Transfer to the bowl for later use.

Soup:

  1. In a 4 quart pot, heat 2 tablespoon of oil.
  2. Add minced garlic and ginger, stir for about 1 minute.
  3. Add 32 ounce organic chicken broth, and chili garlic sauce.
  4. Remove leaves and outer layer of the lemon grass, cut in about 2 inch stalk and add to the soup.
  5. Bring it to boil for 4 minutes.
  6. Add bean sprouts, reduce heat and simmer for 4 minutes. Remove lemon grass.

Putting it together

  1. Add express rice noodle to the broth. Add portabella mushroom, baby spinach, cooked chicken and cook for 3 minutes.
  2. Turn off heat, let it sit a bit on the stove while you setup table.

Garnish

  1. Pour soup in bowl, garnish with tomato, scallion, cilantro, cilantro/basil and serve.
  2. Add vinegar chili and sriracha sauce (or chili oil) to taste.

Recipe Notes

Actual Nutritional information may vary based on the ingredient used for cooking. The nutritional values are derived from using a recipe nutrition label generator.

Nutrition Facts
Vietnamese Chicken Soup
Amount Per Serving
Calories 382 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 2g13%
Cholesterol 72mg24%
Sodium 1341mg58%
Potassium 765mg22%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 7g8%
Protein 27g54%
Vitamin A 1555IU31%
Vitamin C 29.5mg36%
Calcium 50mg5%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.