Laun/Pruett Recipe Collection
Vietnamese Chicken Noodle Soup

4 cups water
1/2 cup sliced shallots
1/4 cup minced peeled fresh ginger
5 teaspoons minced garlic (about 2 large cloves)
1 tablespoon Thai fish sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (15.75-ounce) cans fat-free, less-sodium chicken broth
1 1/2 pounds skinless, boneless chicken thighs
1/4 pound uncooked rice sticks (rice-flour noodles) or vermicelli
1 cup fresh bean sprouts
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons thinly sliced fresh basil
2 tablespoons thinly sliced fresh mint
4 lime wedges
Chopped hot red or Thai chile (optional)
Fish sauce (optional)
Chili oil (optional)

Combine the first 9 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 15 minutes or until the chicken is done. Remove chicken from pan; cool slightly. Cut into bite-size pieces.

Cook rice sticks in boiling water 5 minutes; drain.

Divide chicken and noodles evenly among 4 large bowls. Ladle 2 cups soup into each bowl. Top each serving with 1/4 cup sprouts and 1 1/2 teaspoons each of onions, cilantro, basil, and mint. Serve with lime wedges; garnish with chopped chile, fish sauce, or chili oil, if desired.

Served this with the Thai Coconut Chicken Soup as a Soup Supper with the Vietnamese Rice paper wraps. Great combination!

Nutritional Information
Calories:346 (18% from fat)
Fat:7.1g (sat 1.7g,mono 2.1g,poly 1.7g)
Protein:40.4g
Carbohydrate:29.1g
Fiber:1.1g
Cholesterol:141mg
Iron:2.6mg
Sodium:1279mg
Calcium:61mg

Recipe Contributed by Mary Ann Laun (Cooking Light)