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

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Recipe Summary

prep:
15 mins
cook:
1 hr 14 mins
additional:
1 hr 15 mins
total:
2 hrs 44 mins
Servings:
2
Yield:
2 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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.

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  • 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

263 calories; protein 19.3g; carbohydrates 43g; fat 2.8g; cholesterol 29.9mg; sodium 773mg. Full Nutrition
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