Faux Chicken and Shrimp Pho

Name: Faux Chicken and Shrimp Pho
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 10 cups chicken broth; 1 onion, thinly sliced; 1 1/4 ounces fresh ginger, 4 1/2 inch thick slices; 2 tablespoons nam pla (fish sauce); 3 cloves garlic, halved; 2 star anise; 10 whole cloves; 1 large boneless chicken breast, trimmed; 8 ounces fresh bean sprouts; 12 baby carrots, sliced in thirds; 8 ounces cellophane noodles or 8 ounces bean thread noodles, pre cut; 3 green onions, sliced; 1/2 lb shrimp, cleaned and shelled; lime wedge; 1/2 cup cilantro leaf; 1/2 cup fresh mint leaves

5.00 (14)

⏱ 60 mins 🍽 6 serving(s) 🏷 Clear Soup

This is a speedy take on a classic Vietnamese soup, creating a fragrant and hearty broth infused with spices, ginger, and garlic. The soup combines chicken and shrimp with fresh vegetables and herbs, served over soft noodles. You can easily adapt it for a low-carb meal by leaving out the noodles. It's a comforting dish perfect for any season.

Ingredients

10 cups chicken broth
1 onion, thinly sliced
1 1/4 ounces fresh ginger, 4 1/2 inch thick slices
2 tablespoons nam pla (fish sauce)
3 cloves garlic, halved
2 star anise
10 whole cloves
1 large boneless chicken breast, trimmed
8 ounces fresh bean sprouts
12 baby carrots, sliced in thirds
8 ounces cellophane noodles or 8 ounces bean thread noodles, pre cut
3 green onions, sliced
1/2 lb shrimp, cleaned and shelled
lime wedge
1/2 cup cilantro leaf
1/2 cup fresh mint leaves

Method

Boil a large pot of water, then take it off the heat source.
Place the noodles into the hot water and allow them to soften for about 15 minutes, then drain and transfer to a big bowl.
Put the chicken broth, sliced onion, fish sauce, sliced baby carrots, and chicken breast into a soup pot and bring to a gentle simmer.
Enclose the whole cloves, sliced ginger, garlic halves, and star anise in cheesecloth or a tea infuser and submerge it in the pot with the chicken.
Let the chicken, vegetables, and spice bundle cook gently for about 30 minutes until the chicken is fully tender.
Take the cooked chicken out, let it cool slightly, then chop it into cubes and return it to the simmering broth.
Take out and discard the cheesecloth or infuser with the spent spices.
Stir in the bean sprouts and shrimp and continue to simmer for about 5 more minutes.
Pour the hot soup over the prepared noodles in the large serving bowl.
Scatter the sliced green onions, cilantro leaves, and fresh mint over the top of the soup.
Offer fresh lime wedges alongside for squeezing over individual portions.

Nutrition (per serving)

Sodium1979000 mg

Recipe details

CategoryClear Soup

AuthorMNLisaB