5. Vietnamese Chicken Noodle Soup
Try another Asian soup originating from Vietnam. This dish is light and suits lunchtime. Protein-packed with a healthy dose of carbs to help you get through the rest of the day.
INGREDIENTS
2-cups chicken stock.
1/2-lb. Whole chicken pieces, wings or thighs.
1-cup vermicelli or rice noodles.
A small piece of ginger root, grated.
1-tablespoon sesame oil.
1-minced garlic clove.
1-tablespoons soy sauce.
1-tablespoons hoisin sauce.
1-tablespoons fish sauce.
1-teaspoon brown sugar.
Chopped cilantro for garnish.
Lime wedges.
Cracked black pepper and crushed Himalayan pink salt to taste.
METHOD
Take a medium pot and heat the sesame oil with the garlic. Add the chicken pieces and brown on both sides for 4 to 6-minutes. Add the chicken stock and ginger root bringing to the boil. Reduce the heat to simmer for 10-minutes.
Add the fish sauce, soy sauce, and brown sugar. Let the flavors mix for 2 to 3-minutes before adding the rice noodles. Taste test the broth, adding salt and pepper to taste. Remove the chicken and strip the meat from the bones before adding it back to the soup to let it heat through. Serve warm with cilantro and lime wedges for garnish.