Vietnamese Chicken Soup
A wonderful chicken soup, low in calories.
4 inches peeled ginger root, cut in half
2 onions, halved
4 cups reduced-sodium chicken broth
5 ounces boneless skinless chicken breasts
1 teaspoon fish sauce
1 teaspoon black peppercorns
3 ounces rice vermicelli (noodles)
2 scallions, sliced thin (white only)
1 1/2 cups bean sprouts
1 cup cilantro leaves on stems
1 cup sweet basil leaves on stems
4 limes, cut into wedges wedges
1 jalapeno pepper, sliced in thin slices
Blacken ginger and
onions by threading on a metal skewer and holding over a gas burner flame
and turning until scorched and slightly charred on all sides (about 1
- 2 minutes).
Leave one piece ginger whole, chop the other when cool.
Combine broth, chicken, fish sauce, peppercorns, blackened onions, and
the whole ginger piece in a large saucepan and bring to a boil. Reduce
heat and simmer, covered, until the chicken is cooked through, about 5
Remove chicken and shred into bite-sized pieces. Continue simmering broth
for about 20 minutes.
In the mean time, soak vermicelli in a large bowl of hot water until softened,
about 10 minutes. Drain and set aside.
Strain broth, discard solids, and return to a boil. Add chopped ginger
and scallions, reduce heat and simmer for 5 minutes.
To serve: divide vermicelli into 4 bowls, tops with bean sprouts and shredded
chicken, then ladle over broth.
Serve with cilantro, basil, jalapeno slices and lime wedges on the side,
letting diners add the amount of garnishes they prefer.
Per Serving (includes garnishes): 190 Calories; 1g Fat
(5.7% calories from fat); trace Saturated Fat; 17g Protein; 31g Carbohydrate;
4g Dietary Fiber; 14mg Cholesterol; 385mg Sodium. Exchanges: 1/2 Grain(Starch);
1 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007