Added to shopping list. Go to shopping list.
Ingredients2 h 44 m servings 261 cals
Original recipe yields 2 servings
- 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.
Per Serving: 261 calories; 2.7 g fat; 42.7 g carbohydrates; 19.2 g protein; 30 mg cholesterol; 773 mg sodium. Full nutrition