Spring has arrived and every time I step outside, I can smell that fresh scent of spring and I love it. It’s time for me to get out in the garden and start planting those summer flowers. The days are getting warmer but the evenings are still a little chilly. Even though we are not in the fall season we still have those cooler nights in May and on those evenings, there is nothing better than a hot bowl of soup.
I am so excited to share with you a soup that I was just introduced to by a very close friend of mine. We met for dinner and under very high recommendation, I was told “that this soup was to die for”. Well that intrigued me enough where I just had to have some.
I was completely blown away and I loved it!!! The soup I am talking about is Chicken Pho. There is something so comforting about the rich, flavorful broth combined with fresh veggies. If you have never had it before, Pho is a Vietnamese soup consisting of broth, rice noodles, herbs and some type of meat. Here is this easy recipe and as soon as you have a bowl of Pho you are going to fall in love with it as much as I have.
- 2- 32 oz. cartons of Chicken Cooking Stock
- 1- tablespoon vegetable oil
- 2- tablespoon minced garlic
- 1-tablespoon minced ginger root
- 2- tablespoon hoisin sauce
- 2- teaspoon sriracha sauce
- ½-onion, sliced paper thin
- 8 oz. thin rice noodles
- Meat from 1 rotisserie chicken, pulled from the bone
- 3- cups bean sprouts
- 1- bunch cilantro
- 1- package fresh basil
- 1- jalapeño, thinly sliced
- 2-limes, cut into wedges
- Soak the noodles in the hottest tap water for 20 minutes, or by following package directions. Meanwhile, in a saucepan or Dutch oven, heat oil over medium heat.
- Sauté garlic and ginger until fragrant and lightly browned.
- Add 1 cup of stock to deglaze the pan (lift off all the brown bits).
- Add the remainder of the stock, hoisin, sriracha and onions.
- Simmer for 10-15 minutes while you prepare the toppings on a platter or dish for serving (bean sprouts, cilantro, basil, jalapeño, limes).
- Once the noodles are cooked, drain them well and add them to the stock.
- Serve the soup in bowls, each topped with ½-cup chicken and desired toppings.
- Add more sriracha and hoisin for flavor if desired.
This is just so easy to do, how can you not want to make this for your next meal. Enjoy!!! I did!!
Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery and Deli
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