A light, tangy, and refreshing lunch or similar. Best served with tea.



Original recipe yields 2 servings
The ingredient list now reflects the servings specified


  • Pour chicken stock into a saucepan over medium heat. Add cilantro roots, ginger, lemongrass, tamarind paste, garlic, and star anise pod. Bring to a gentle simmer; cook until flavors combine, about 1 hour. Cool to room temperature, 1 hour to overnight.

  • Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain well.

  • Strain off the top of the cooled stock, leaving as much sediment as possible. Bring to a boil. Reduce heat to bring to a simmer. Add chicken; cook for 5 minutes. Add rice noodles, carrots, snow pea shoots, bok choy, mung bean sprouts, and daikon. Cook until chicken is no longer pink in the center, about 5 minutes more.

  • Serve soup with cilantro leaves, mint leaves, and chile on the side.

Nutrition Facts

261 calories; 2.7 g total fat; 30 mg cholesterol; 773 mg sodium. 42.7 g carbohydrates; 19.2 g protein; Full Nutrition