CHICKEN PHO SOUP RECIPES

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MY CHICKEN PHO RECIPE RECIPE | ALLRECIPES



My Chicken Pho Recipe Recipe | Allrecipes image

This is one of my favorite soups!!! I love going to Vietnamese restaurants, but since I came up with this soup, we stay in!!!

Provided by Miss Ashley

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Noodle Soup Recipes

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 cups pho

Number Of Ingredients 10

4 ounces dry Chinese egg noodles
6 cups chicken stock
2 tablespoons fish sauce
4 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 tablespoon minced lemon grass
5 green onions, chopped
2 cups cubed cooked chicken
1 cup bean sprouts
1 cup chopped bok choy

Steps:

  • Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles.
  • Bring chicken stock, fish sauce, garlic, ginger, lemon grass, and green onions to a boil in a large pot. Reduce to a simmer; cook for 10 minutes. Stir in the chicken, bean sprouts, and bok choy. Cook pho until heated through, about 5 minutes.
  • Divide the cooked noodles between 2 large bowls. Pour pho over noodles; serve immediately.

Nutrition Facts : Calories 520.6 calories, CarbohydrateContent 54.4 g, CholesterolContent 107.2 mg, FatContent 13.7 g, FiberContent 9.8 g, ProteinContent 49.8 g, SaturatedFatContent 3.6 g, SodiumContent 3270.2 mg, SugarContent 4.9 g

COCONUT CURRY CHICKEN SOUP RECIPE: HOW TO MAKE IT



Coconut Curry Chicken Soup Recipe: How to Make It image

Similar to a Vietnamese pho rice noodle soup, this red curry soup packs big flavor and a bit of heat. The crisp raw vegetables help cool things down. —Monnie Norasing, Mansfield, Texas

Provided by Taste of Home

Categories     Lunch

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 6 servings.

Number Of Ingredients 12

2 cans (13.66 ounces each) coconut milk
1/3 to 1/2 cup red curry paste
1 package (8.8 ounces) thin rice noodles
2 cans (14-1/2 ounces each) chicken broth
1/4 cup packed brown sugar
2 tablespoons fish sauce or soy sauce
3/4 teaspoon garlic salt
3 cups shredded rotisserie chicken
1-1/2 cups shredded cabbage
1-1/2 cups shredded carrots
3/4 cup bean sprouts
Fresh basil and cilantro leaves

Steps:

  • In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. Stir in curry paste until completely dissolved., Meanwhile, prepare noodles according to package directions., Add broth, brown sugar, fish sauce and garlic salt to curry mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in chicken; heat through., Drain noodles; divide among 6 large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro.

Nutrition Facts : Calories 601 calories, FatContent 34g fat (26g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 1722mg sodium, CarbohydrateContent 50g carbohydrate (12g sugars, FiberContent 4g fiber), ProteinContent 27g protein.

More about "chicken pho soup recipes"

COCONUT CURRY CHICKEN SOUP RECIPE: HOW TO MAKE IT
Similar to a Vietnamese pho rice noodle soup, this red curry soup packs big flavor and a bit of heat. The crisp raw vegetables help cool things down. —Monnie Norasing, Mansfield, Texas
From tasteofhome.com
Reviews 4.9
Total Time 55 minutes
Category Lunch
Cuisine Asia, Thai
Calories 601 calories per serving
  • In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. Stir in curry paste until completely dissolved., Meanwhile, prepare noodles according to package directions., Add broth, brown sugar, fish sauce and garlic salt to curry mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in chicken; heat through., Drain noodles; divide among 6 large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro.
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