Thursday, January 31, 2013

Recipe: Hot Chicken Pho soup

This recipe mentions Pacific Foods soup starter, not because they paid or otherwise prompted me to do so, but because I like it and it makes creating a soup like this a lot easier than starting from scratch.  If you know how to make Pho from scratch, good on ya.

When I'm sick I like spicy food and I like soup. I have been fantasizing about the Tom Yum soup at the Thai place a few miles from my house. I thought about going to buy about a quart to take home. "If anyone really loved me," I was thinking, a really bad habit of mine, "I'd have soup."

I saw the Pacific Organic Chicken Pho soup base in the natural foods section at my grocery store and decided to make my own. I adapted my recipe from the one on the box, which called for cooking the chicken and the rice noodles separately. I threw everything into one pot and made sure the chicken was fully cooked. The soup was hot, fragrant, and surprisingly filling for such a low-calorie dish..
Ingredients (4 servings)

1 box Pacific Organic Chicken Pho soup base (32 oz.)
1 1/2 tsp. chili garlic paste (for medium-hot, adjust to taste)
4 boneless, skinless chicken breast tenders (about 8 oz.)
2 oz. dried vermicelli rice noodles, broken into small pieces
2 T. dried Shiitake mushrooms, cut into small pieces
1/2 tsp. sesame oil
2 green onions, chopped
4 large fresh basil leaves, cut into strips
leaves from 5-6 sprigs of fresh cilantro, chopped

Cut the chicken into 1-inch pieces.  (You can use a chicken breast if you can't find raw boneless, skinless breast tenders, they are just easy to work with and sometimes cheaper.) Put into a large saucepan with the soup base, the chili garlic paste, the dried noodles, the green onions, and the mushrooms.  Drizzle the sesame oil on top.  Bring to a boil and then simmer until the chicken is fully cooked and the noodles are done, about 10-12 minutes. Check a piece of chicken to make sure it is done all the way through with no pink inside.  Serve with the chopped herbs on top.

I liked this soup so much I had it with lunch and dinner today.  Sadly, it's all gone. I may have to buy more base, since I still have plenty of the other ingredients for a second batch.




5 comments:

  1. The sodium in premade broth, soup starters, soup is just ridiculous. I am not sure why in the heck they have to overload it so heavily.

    Your soup looks very good, but yes, I would have to figure out how to make from scratch.

    I had chili with jalapeño that I loved last week. I don't usually make (that) spicy soup. But it was really good, once I got past the shock.

    I looked at Jennie-O turkey brats tonight. To cut up and add to home made bean soup for my mom and husband. Sodium level was 700mg per link. Even if nothing else in the soup has sodium (but the brats) that is still way too much. And that is Jennie-O which should know better.

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    1. In my case, since I have been drinking so much water to deal with the cough and sore throat, the sodium is a plus. All that water has been going right through me. There are plenty of recipes online for pho from scratch.

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  2. What a tasty-looking recipe! I've seen that product in my grocery store too but like Vickie the sodium levels always give me pause. Also, there is added sugar (5 grams of sugars per cup). I wish food manufacturers would stop overloading things with sodium and sugar!

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    Replies
    1. There is a low-sodium plain chicken broth by the same company, but obviously the flavor would be very different.

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  3. P.S. My comment at the beginning was mainly to make it clear that this was not a sponsored post. I have made chicken soup from scratch but it is never quite as good.

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