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Vietnamese Chicken Soup by laticia jefferson serves: 2

This chicken-based soup rThis chicken-based soup recipe takes some liberties with traditional Vietnamese pho ga, skipping the long stock-making process and eliminating the fish sauce, which is loaded with sodium.

Ingredients:

3 C

Reduced-sodium chicken stock

1 clove

Garlic, minced

1 t

minced ginger

1 t

sugar (optional)

1/4 t

cardamom

2 oz

dry rice noodles

1 breast

boneless chicken breast, sliced crosswise into 1/8" slices

1 C

Mung bean sprouts

Scallions, sliced into 1/4" pieces

1 t

Sriracha chili sauce, or to taste

1/2

Lime, cut in half

1/4 C

chopped cilantro

Directions:

1. In a 3-quart saucepan, bring chicken stock to a boil over medium0hight heat. Add garlic, ginger, sugar (if using) and cardamom, and let simmer for 10 minutes.
2. In a separate saucepan, cook rice noodles according to package directions, drain, rinse, and divide between two soup bowls.
3. Add chicken to stock and let cook for 5 minutes.
4. Divide mung beans between 2 soup bowls. Divide soup between the two bowls, then top each serving with half of the scallions, and Sriracha sauce. Garnish bowls with a slice of lime and pieces of cilantro

*Freezing chicken for 10 to 15 minutes makes it easier to slice into thin strips.