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.

Recipe Summary

prep:
15 mins
cook:
1 hr 48 mins
total:
2 hrs 3 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

225 calories; protein 15.8g 32% DV; carbohydrates 30.6g 10% DV; fat 4g 6% DV; cholesterol 36.8mg 12% DV; sodium 1701.9mg 68% DV. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/14/2016
Delicious! I added mushrooms also, because we love them and went perfect! Read More
(6)

Most helpful critical review

Rating: 1 stars
02/05/2017
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 really. We love spicy Mexican meals but Pho should be much more mild. Our lips were burning so much we had drain the broth rinse the noodles and eat it that way. I wanted so much to love it sorry. Read More
(4)
32 Ratings
  • 5 star values: 11
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
01/14/2016
Delicious! I added mushrooms also, because we love them and went perfect! Read More
(6)
Rating: 4 stars
09/27/2015
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/onion. Very hearty and warming soup thanks! Read More
(4)
Rating: 1 stars
02/05/2017
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 really. We love spicy Mexican meals but Pho should be much more mild. Our lips were burning so much we had drain the broth rinse the noodles and eat it that way. I wanted so much to love it sorry. Read More
(4)
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Rating: 5 stars
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! Read More
(3)
Rating: 4 stars
02/21/2016
Good light and fragrant soup. I would only add a teaspoon of cayenne next time A tablespoon is too much. Read More
(3)
Rating: 5 stars
12/20/2019
It is incredible... However 1 tablespoon of Cayenne pepper is WAY too much. Also I made it twice. I had to throw out the first batch because no one in the house could eat it and we are hardcore spice/Indian/Thai/Mexican food lovers. I left the Jalapeno out as well and served it on the side ala traditional Pho. Second time was a charm! I also served lime slices and fresh basil on the side along with the Jalapeno. The fresh Ginger was amazing and would scare off any cold it encounters. Read More
(2)
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Rating: 3 stars
04/14/2017
Not a lot of depth of flavor for the amount of time it takes to prepare (simmer) Read More
(2)
Rating: 5 stars
11/18/2019
Made it in my instant pot and used less cayenne pepper as suggested by other reviewers. Used a Thai style curry chicken broth. Added fresh cilantro and did not use jalapeños. So flavorful and good if you have a cold. Husband even loved it! Read More
(1)
Rating: 5 stars
01/23/2018
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 recipe... Read More
(1)