Pho Soup
35 minutes
Chicken, noodles, ginger, cabbage, carrot, mung bean sprouts, spring onions, coriander and basil, mixed together in chicken stock, makes a refreshing soup for any meal.
Kelly
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Ingredients
Serves: 6
- 100g cellophane noodles
- 6 cups chicken stock
- 1 cup cooked chicken, finely shredded
- salt and pepper, to taste
- 1 tablespoon ginger, grated
- 2 cups cabbage, shredded
- 1 carrot, grated
- 1 cup mung bean sprouts
- 2 spring onions
- 1/4 cups coriander leaves
- 1/4 cups basil leaves
- 1 lime, cut into wedges
Directions
Preparation:20min ›
Cook:15min ›
Ready in:35min
- Soften noodles in a covered bowl of boiling water until tender then drain.
- In a large saucepan combine chicken stock, chicken, salt, pepper and ginger. Heat until hot through.
- Divide the noodles, cabbage, carrot, mung bean sprouts, spring onions, coriander and basil among large soup bowls, then pour in the hot stock and serve with lime wedges on the side.
