|2 servings||calories per servings 440||protein serving 33 g||carbs per serving 62 g||total fat per serving 7 g|
A step away from your go-to chicken noodle soup, this steaming bowl is filled with an Asian-inspired broth and topped off with an array of jalapeno, basil and green onion to impart bold, herbaceous flavors and heat to your liking. You can use your favorite pair of chopsticks or a fork to enjoy this soup, and you’ll definitely want a spoon to scoop up every last drop in your bowl.
|Nutrition Facts||/ Per Serving|
|Total Fat||7 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||62 g|
|Dietary Fiber||6 g|
MISE EN PLACE
• Peel and halve onion. Cut 1 half into 4 wedges. Thinly slice remaining half.
• Slice ginger into 1/4-inch-thick coins (no need to peel).
• Thinly slice green onion, keeping white and green parts separate.
• Thinly slice jalapeño crosswise.
• Pick basil leaves.
• Quarter lime.
• Place a saucepot over medium-high heat. Add onion wedges and ginger. Cook, turning occasionally, until onion browns, about 5 minutes.
• Add 4 cups water and bouillon cube. Simmer 10 minutes.
• Strain broth into a bowl. Return liquid to saucepot.
• Add chicken and sliced onion. Simmer until chicken is tender and opaque throughout, about 10 minutes.
• Transfer chicken to a cutting board. Let cool. Increase heat under pot to high.
While chicken cools:
• Add noodles to broth. Cook, stirring occasionally, until noodles are just tender, 4-5 minutes.
• Remove pot from heat.
• Shred chicken, and return to soup.
• Stir in onion whites, fish sauce and sugar. Taste and adjust seasoning as desired with kosher salt.
• Divide soup between 2 large bowls.
• Garnish with jalapeño, pea greens, basil and onion greens.
• Serve with lime, and enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...