Author Notes
This is a really simple, flavorful soup that can be for lunch or dinner. The fish sauce adds a lovely saltiness without changing the color of the broth, while the lime juice adds a bit of brightness & a hint of that zingy sourness that is often found in Thai or Vietnamese food. —we eat. happy.
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Ingredients
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2
chicken breasts, skin-on & bone-in
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4 cups
water
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1 teaspoon
sea salt
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14 ounces
thin rice noodles
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1
lime, cut into wedges
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4
scallion, chopped
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4 tablespoons
fish sauce
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1-2
chilis or jalapenos, chopped (optional)
Directions
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In a stock pot, add chicken, water & salt. Bring to a boil & then simmer for 45 minutes. Take the chicken out & leave the broth on low heat to stay warm. Let the chicken cool on a cutting board for about 10 minutes, then shred the meat off.
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To cook the rice noodles, follow the directions on the package. Then drain & rinse with cold water.
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Add the noodles to the bottom of the bowl, then chicken, scallions & chili. Ladle the broth over the noodles. Then 1 TBL of fish sauce for each bowl, a squeeze of lime & a bit of cracked pepper.
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