Vietnamese Chicken Soup | चिकन सूप | Soup Recipes | Sanjeev Kapoor Khazana

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: egg noodles

Zucchini noodles lower carbs, while egg noodles are more affordable.

chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a plant-based option, while canned chicken is budget-friendly.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor, while salt is a basic alternative.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter, while seasoned water is cost-effective.

Boil chicken stock in a nonstick wok. Add chicken, spring onions, ginger, cinnamon and salt and cook for 10-15 minutes.

Boil sufficient water in another nonstick wok. Add rice noodles and cook for 5-6 minutes.

Add sugar to the chicken mixture. Drain the noodles and transfer in a bowl. Add water and set aside.

Take fresh red chillies in a bowl. Add dark soy sauce and mix well. Set aside.

Cut lemon into wedges. Remove the scum and spring onions from the stock mixture.

Drain the stock and put back on the heat and shred the chicken.

Add fish sauce to the stock and mix well.

Take some rice noodles in a serving bowl. Add chicken, sliced onions, bean sprouts, coriander and basil on top.

Sprinkle crushed black peppercorns, pour the stock, place the lemon wedges, drizzle soy-chilli mixture and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens