Healthy chicken pho soup recipe
A tasty and authentic recipe for Vietnamese chicken soup
Servings: 2
Calories: 544kcal
Ingredients
For the stock
- 1 chicken carcass and bones left after roasting
- 1 litre water
- 4 bay leaves
- 1 tsp black pepper ground
- 1 tbsp ginger chopped
- 1 clove garlic peeled and chopped
- 2 tbsp soya sauce
- 1 lime juice of
- 1 tbsp sugar
- 2 chillies dried and crushed
For the pho soup
- 150 g cooked chicken shredded
- 1 pak choi trimmed and leaves separated
- 4 spring onions sliced
- 150 g rice noodles
- 2 handfuls fresh mint leaves
- 1 handful Thai basil leaves
- 1 lime quartered
Instructions
Making the stock
- Remove all the meat from your chicken, including the carcass and any other leftovers you have (legs etc). Place in a large saucepan. Put the meat aside for adding to the pho later.
- Cover the bones with water. Add the bay leaves. Bring to the boil and simmer on low for 1 hour.
- After an hour add the rest of ingredients to the stock. Bring back to the boil and turn down to simmer for another 30 mins.
- Turn off the heat and strain the stock into a bowl leaving all the bones behind.
Finishing the pho
- Add the chicken, noodles, pak choi and spring onions and simmer on low for about 10 mins until warmed through, with the vegetables still slightly crunchy.
- Place half of the mint leaves and all the Thai basil leaves in the bottom of two bowls. Ladle the pho over the herbs. Top with the remaining mint leaves.
- Serve with lime quarters on the side to squeeze over just before eating.
Nutrition
Calories: 544kcal | Carbohydrates: 94g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 1483mg | Potassium: 1593mg | Fiber: 9g | Sugar: 15g | Vitamin A: 19634IU | Vitamin C: 279mg | Calcium: 519mg | Iron: 7mg