Shortcut Chicken Pho
A quick, easy and just as delicious version of traditional Pho
Servings 2
Calories 348kcal
Ingredients
- 1 inch fresh ginger peeled, sliced into round pieces
- 2 large garlic cloves smashed
- 1 teaspoon coriander seeds
- 2 whole star anise
- 1/2 Thai chili or more to taste, sliced in half lengthwise
- 4 cups low salt chicken broth
- 1 teaspoon fish sauce
- 1 teaspoon brown sugar
- 6 ounces egg or rice noodles
- 1 cup shredded rotisserie chicken breast
- 1/2 cup shredded carrots
- 1/2 cup sliced Bella mushrooms
- salt or additional fish sauce to taste
Toppings
- green onion, sliced lengthwise
- fresh cilantro leaves
- fresh mint leaves
- fresh Thai or regular basil leaves
- thin sliced Thai or other hot chili peppers
Instructions
- Place the ginger, garlic, coriander seeds, star anise, and Thai chili on a piece of cheesecloth and tie the ends together to make a little packet.
- Pour the broth into a large saucepan. Add the fish sauce, brown sugar and packet of spices. Bring the broth to a boil. Cover, reduce the heat to medium-low and simmer the broth for about 20 minutes or until it's fragrant and infused with the spices.
- While the soup is simmering, prepare the noodles according to the package directions. When they're cooked, drain, rinse, and divide them into two bowls.
- Remove the spice packet from the broth, and add the shredded chicken, carrots and mushrooms. Stir and increase the heat to a low boil to heat the ingredients. Taste and add salt as needed.
- Ladle the broth into the two bowls, and top with sliced green onion, cilantro, mint, basil, and chili slices as desired.
Notes
If you like your Pho spicier, add hot chili sauce or Sriracha.
Nutrition
Calories: 348kcal | Carbohydrates: 35g | Protein: 32g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 77mg | Sodium: 462mg | Potassium: 755mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4442IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 3mg