Filipino Chicken Tinola Soup Recipe

Name: Filipino Chicken Tinola Soup Recipe
Ingredients: 6 ounces dried rice vermicelli noodles (thin noodles); 3 tablespoons oil (vegetable oil, such as canola); 1 stalk lemongrass; 3 quarts chicken stock (low sodium); 12 garlic cloves (medium cloves, lightly smashed; gingerroot (one 3-inch knob fresh, peeled and sliced thinly); 3/4 cup freshly squeezed lemon juice (about 4 lemons); 1 tablespoon kosher salt; 1 teaspoon kosher salt; 1 1/2 teaspoons freshly ground black pepper; 1 pound chayote (1 small chayote, or can use summer squash, or zucchini); 1 tablespoon gingerroot, peeled and finely chopped (about 1-inch knob); 8 ounces boneless skinless chicken breast (sliced into small strips about 1/4 inch thick); 1 bunch watercress; 1 lime, cut into 4 to 6 wedges

www.recipezazz.com

Here is a hearty Filipino noodle type of soup dish that is warming and super flavorsome! Source: Ashley Lujares

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Cooking tools:

Mixing bowl
Wooden spoon
Plastic wrap
Peeler
Chef's knife
Cutting board
Stockpot
Fine-mesh strainer
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Wok
Skillet
Spoon
Ladle
Measuring spoon
Measuring cup
Serving bowl
Soup bowl
Colander
Pot

Ingredients

6 ounces dried rice vermicelli noodles (thin noodles)
3 tablespoons oil (vegetable oil, such as canola)
1 stalk lemongrass
3 quarts chicken stock (low sodium)
12 garlic cloves (medium cloves, lightly smashed
gingerroot (one 3-inch knob fresh, peeled and sliced thinly)
3/4 cup freshly squeezed lemon juice (about 4 lemons)
1 tablespoon kosher salt
1 teaspoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 pound chayote (1 small chayote, or can use summer squash, or zucchini)
1 tablespoon gingerroot, peeled and finely chopped (about 1-inch knob)
8 ounces boneless skinless chicken breast (sliced into small strips about 1/4 inch thick)
1 bunch watercress
1 lime, cut into 4 to 6 wedges