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My review
Pho Ginger and Lime Soup
1
K.Hamel
"Very healthy soup! I came up with the idea myself and, once I tried it, I knew that I had a winner here. It is somewhat spicy and is very, very good for if you have a cold, would like to warm up in the winter, or to clear your nose."
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Ingredients
2 h 3 m servings 225Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat 1 teaspoon sesame oil in a large pot over low heat; cook and stir ginger in the hot oil for 10 minutes. Pour chicken broth over ginger, cover pot, and simmer for 30 minutes.
- Stir onion and carrots into broth and simmer until carrots are tender, about 10 minutes. Gradually add curry powder, ground ginger, cayenne pepper, salt, and black pepper to broth; stir in jalapeno pepper and half the lime juice. Simmer broth over low heat, stirring about every 15 minutes, until flavors have blended, about 1 hour.
- Fill a large pot with lightly salted water and bring to a rolling boil. Drop udon in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes; drain.
- Heat 1 teaspoon sesame oil in a skillet over medium heat; cook and stir chicken in the hot oil until no longer pink in the center, about 10 minutes. Transfer chicken to broth and stir leek and green onion into broth; simmer for 5 to 10 more minutes. Remove pot from heat.
- Portion udon noodles into each serving bowl; ladle broth over noodles. Add remaining lime juice to each serving.
Footnotes
- Cook's Notes:
- Generally it will be a very chunky soup, but you can cut all the ingredients however you would like. I do recommend the chunky though; it's much more satisfying that way.
Nutrition Facts
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Reviews
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Most helpful positive review
1/14/2016
Delicious! I added mushrooms also, because we love them and went perfect!
Most helpful critical review
4/13/2017
Not a lot of depth of flavor for the amount of time it takes to prepare (simmer)
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1/14/2016
Delicious! I added mushrooms also, because we love them and went perfect!
2/21/2016
Good,light and fragrant soup. I would only add a teaspoon of cayenne next time A tablespoon is too much.
10/14/2015
This broth was out of this world! I just followed the broth recipe and then threw in brown rice and lentils. I will use this broth base/spice combo repeatedly!
9/27/2015
This was good. Instead of pho I spiralised zucchini and sweet potato for noodles, and used habanero instead of jalapeno. I also reduced the amount of chicken and increased the amount of leek/on...
4/13/2017
Not a lot of depth of flavor for the amount of time it takes to prepare (simmer)
2/5/2017
I was so excited to make this soup! Our family loves Pho. After working hard for 2 hours and following the recipe exactly, I was SO disappointed. It was way too spicy for Pho, for anything reall...
1/23/2018
This is one of the yummiest soups we've ever had. We only added a half teaspoon of cayenne pepper as we don't like that much heat. It is at the top of my soup catalog now. You should try this re...
1/1/2018
I agree with the other reviewers. This soup is super spicy! Way to hot, it burns my lips and my tongue. It’s a lot of work and there was no way my kids would go near it. My husband liked it but...
12/9/2017
I made this soup minus the chicken, minus the jalapeño, and with lemon juice. It has a good flavor but I agreed with some of the other reviews: Too much cayenne. I’m glad I didn’t add the jalape...