We love soups, and as it’s getting a bit colder they’re showing up on our menu planning a bit more frequently! For those of us with a dairy allergy a lot of soups are coconut milk based. Which is great, but of course pretty high in fats. So a soup with a light broth is a nice alternative. This Rice Noodle Soup is based on Pho, but a bit quicker than traditional recipes call for and a few tweaks that we like. We’ve added in Edamame Beans, but you could add grated carrot, or grated cabbage if you wish. The bean sprouts, edamame beans and fresh herbs are on left on a large plate in the middle of the table for people to help themselves.
It’s also easy to make this vegan if you prefer, use a vegetable stock and omit the chicken. Use crushed up Nori sheets instead of fish sauce to add flavour. When using leftover chicken it’s important to get the meat to be soft, so pop it in a bowl of boiling water to refresh the chicken just before adding it to the soup. Of course you could add in cooked prawns if you prefer.
Rice Noodle Soup
- If you have homemade chicken broth then great, otherwise make up 4 cups of commercial chicken broth. Keep it light, not heavy.
- 1 inch Ginger
- 3 Green Onions (salad onions)
- 2 tsp Coriander Seeds
- 1 Garlic Clove
- 1 1/2 Cups Cooked Chicken or Prawns if you prefer
- 1/2 tsp Salt
- One pack dried flat rice noodles
- 1/4 Cup Fresh Chopped Coriander
- 2 tbsp Fish Sauce (leave it on the table so people can add more if they like)
- 2 tsp Maple Syrup
- 2 tsp Mushroom Powder
- 1/4 Cup Fresh Edamame Beans
- 1 Cup Bean Sprouts
- Thai Basil, Coriander and Mint to garnish
- Toast the coriander seeds and clove for a couple of minutes.
- Slice the ginger into disks and give them a wack. Slice the green onions into discs as well, and add both to the pot.
- Pour the stock into the pot and bring to a simmer on a low heat.
- Add in the chopped coriander, season with salt and leave to simmer for 30 minutes.
- Refresh your chicken with boiling water to keep it moist.
- Cook the Rice Noodles according to the instructions, they take about 10 minutes. The stock can simmer for a bit longer without harm but don't leave your rice noodles in water for longer than the pack says or they will go to mush.
- Once the stock has simmered for 30 minutes strain and then add in the maple syrup, fish sauce, and mushroom powder. Taste and adjust as you wish.
- Place the cooked rice noodles in bowls, pour over the broth and put the chicken on top.
- Serve with the bean sprouts, edamame beans, and fresh herbs on a plate so people can help themselves. If you like spice then also have sliced chilli on the plate. I find the rice noodle dishes get cold quite quickly so don't hang around!