Vietnamese Chicken Soup
A wonderful chicken soup, low in calories.
Servings: 6

• 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 minutes.

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.

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