PHO

Ingredients

• For the broth:
• 6 C broth (chicken or vegetable)
• 2 T toasted sesame oil
• 2 T rice vinegar
• 1 t Sriracha
• 1/2 t pureed ginger
• To make the soup:
• 4 C poached chicken, shredded
• 4 C bok choy, finely sliced
• 6 green onions, sliced
• 1 (8 oz) package brown rice noodles, uncooked
• 1 C cilantro leaves
• 1/2 jalapeño, seeded and sliced
• 1 lime, quartered

Instructions

1. To prepare the broth: Combine all ingredients in a saucepan over medium heat and bring to a boil. Reduce heat and simmer for 10 minutes.

2. Divide chicken, bok choy, green onions, and brown rice noodles between four soup bowls. I put the noodles in the bottom of the bowls and top with chicken and vegetables.

3. Pour simmering broth in bowls over the chicken, vegetables and noodles.

4. Let stand for 5 - 7 minutes or until noodles are tender.

5. Sprinkle with cilantro leaves, jalapeño slices and a squeeze of lime juice. Serve immediately.

Serves 4
Categories: Lunch + Dinner, Soups + Salads

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