Vietnamese Ginger Chicken Soup

“Another weight watchers recipe (3 points per serving).”
READY IN:
38mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Blacken ginger and onions by threading on a metal skewer and holding over a gas burner flame and turning until scorched on all sides (1-2 minutes).
  2. Leave one piece ginger whole, chop the other when cool.
  3. Combine broth, chicken, fish sauce, peppercorns, blackened onions, and the whole ginger piece in a large saucepan and bring to a boil.
  4. Reduce heat and simmer, covered, until the chicken is cooked through, about 5 minutes.
  5. Remove chicken and shred into bite-sized pieces.
  6. Continue simmering broth for about 20 minutes.
  7. In the mean time, soak vermicelli in a large bowl of warm water until softened, about 10 minutes.
  8. Drain and set aside.
  9. Strain broth, discard solids, and return to a boil.
  10. Add chopped ginger and scallions, reduce heat and simmer for 5 minutes.
  11. To serve: divide vermicelli into 4 bowls, tops with bean sprouts and shredded chicken, then ladle over broth.
  12. Serve with cilantro, mint, and lime on the side.

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