Recipes Asian Chicken and Vegetable Soup
This soup, a meal in itself and inspired by the famous Vietnamese Pho soup, is ideal to use up leftovers from a Chinese fondue. Asian Chicken and Vegetable Soup
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Cooking tools:
- Serving bowl
- Chef's knife
- Cutting board
- Grater
- Saucepan
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Colander
- Ladle
- Mixing bowl
- Spoon
Ingredients
- 1/2 tbsp canola oil
- 1/2 shallots
- 1 clove garlic
- 1/2 tbsp gingerroot
- 1/2 dried chili peppers
- 2 cups chicken broth
- 1 cup water
- 1 tbsp fish sauce (nam pla)
- 1 pinch salt
- ground pepper to taste
- 160 g chicken for Chinese fondue
- 80 g rice sticks (noodles)
- 1 carrots
- 1 green onions/scallions
- 4 button (white) mushrooms
- 1 1/2 cup soybean sprouts
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