Vietnamese Chicken Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 cup: Chicken broth,
2: Carrots, thinly sliced
2: Celery stalk, thinly sliced
1/4 lbs: Chicken breast, (about 1), coarsely chopped
1 Clove: garlic, minced
1/8 package: , (500g) twisted vermicelli
4: Green onions, thinly sliced
1 cup: Snow peas, cut, in bite size pieces
1/8 tsp: Soy sauce,
1/8 tsp: Ginger,
Salt and pepper,
Directions:
In saucepan, bring broth to a boil. Add carrots, celery, chicken, garlic
and vermicelli. Simmer for 10 minutes, stirring occasionally. Add green
onions, snow peas and ginger. Simmer for 2 minutes. Add soy sauce. Season
to taste with salt and pepper. I usually double this recipe and use 2-4
garlic cloves and more ginger and soy sauce.
Posted to MC-Recipe Digest V1 #467 by sewin on Feb 02,
1997.
Source from luhu.jp
and vermicelli. Simmer for 10 minutes, stirring occasionally. Add green
onions, snow peas and ginger. Simmer for 2 minutes. Add soy sauce. Season
to taste with salt and pepper. I usually double this recipe and use 2-4
garlic cloves and more ginger and soy sauce.
Posted to MC-Recipe Digest V1 #467 by sewin
1997.
Source from luhu.jp
Tags
Soup