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Malaysian Noodle Soup with Chicken

  • 4servings
  • 343calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H
MineralsSelenium, Iodine, Fluorine, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 ounces uncooked wide rice stick noodles (banh pho)

  2. 1 tablespoon canola oil

  3. 1 pound skinless, boneless chicken thighs, cut into (1/4-inch-thick) strips

  4. 2 tablespoons grated peeled fresh ginger

  5. 1 teaspoon ground cumin

  6. 3/4 teaspoon fennel seeds, crushed

  7. 1/4 teaspoon ground cinnamon

  8. 3 garlic cloves, minced

  9. 1 star anise

  10. 1 1/2 cups thinly sliced shiitake mushroom caps

  11. 1 tablespoon Thai fish sauce

  12. 2 (14-ounce) cans fat-free, less-sodium chicken broth

  13. 1/4 teaspoon freshly ground black pepper

  14. 1/4 cup chopped green onions

Instructions Jump to Ingredients ↑

  1. Cook noodles according to package directions, omitting salt and fat. Drain.

  2. Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook 8 minutes or until browned, stirring constantly. Remove chicken from pan. Add ginger, cumin, fennel, cinnamon, garlic, and star anise to pan; cook 30 seconds, stirring constantly. Stir in chicken, mushrooms, fish sauce, and broth; bring to a boil. Reduce heat; simmer 12 minutes. Discard star anise. Stir in pepper. Place 3/4 cup noodles into each of 4 bowls. Ladle 1 cup soup into each bowl; sprinkle each serving with 1 tablespoon onions.

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