Chicken Pho

with Crispy Shallots

  • 35 min
600 calories and less
Poultry
High in fiber
High Protein
This simple Vietnamese-inspired soup is comfort food at its best. The hot and fresh flavours are all in perfect harmony.

Allergens: Soy, Wheat
Chicken Pho

Ingredients

1
French Shallot(s)
1
Stalk of Lemongrass
8 g
Ginger
1
Garlic Clove(s)
1
Carrot(s)
1 tbsp
Vegetable Oil (not included)
1
Chicken Broth Cube(s)
4 cup(s)
Water for Chicken Broth (not included)
4
Chicken Thigh(s)
1 cup(s)
Green Peas
100 g
Rice Noodles
5 g
Mint
Nutritional facts
Per serving
Amount / Serving
Calories
513 kcal
Total fat
9 g
Saturated Fat
0 g
Sodium
1 g
Total Carbohydrate
65 g
Fiber
5 g
Sugar
8 g
Proteins
42 g

Instructions

Prepare the ingredients
1

Prepare the ingredients

Finely chop the shallots and lemongrass.

Mince the ginger and garlic.

Cut the carrot into ribbons.

Cook the shallots
2

Caramelize the shallots

In a small non-stick skillet heat 1 Tbsp of vegetable oil (double for 4 ppl.) on medium heat. Cook shallots and garlic until caramelized, about 8 minutes.

Prepare the soup
3

Prepare the broth

Meanwhile, in a large saucepan, combine lemongrass, ginger and broth cube and 4 cups of water (double for 4 ppl.). Cover and bring to a gentle simmer. Add chicken, peas and carrots and continue to simmer very gently for about 15 minutes.

Cook the noodles
4

Cook the noodles

Bring a pot of salted water to a boil over medium-high. Add noodles and cook for 3 minutes, stirring from time to time. Drain, rinse in cold water and divide between the desired amount of bowls.

Cut the chicken
5

Prepare the chicken

Remove the cooked chicken from the soup and slice. Return sliced chicken to soup.

Garnish and serve
6

Serve

Pour the soup over noodles in bowls. Top with mint, caramelized shallots and garlic.