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..
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.