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MailTribune.com
  • Quick Chicken And Shiitake Pho

  • This may not be your mama's chicken soup, but both of these dishes can have that same magical soothing power. Pho is the name of the Vietnamese soup with rice noodles that gets its distinct flavor from star anise. Chinese hot and sour soup is a low-calorie burst of flavor. Why not try soups with a little different "kick" this fall?
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    • HOT AND SOUR CHICKEN SOUP
      To give this light, piquant soup more heft, add cubed tofu or cooked shrimp along with the chicken.

      1 tablespoon canola oil
      2 tablespoons julienned fresh ginger
      1 1/2 cups sliced brown...
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      HOT AND SOUR CHICKEN SOUP
      To give this light, piquant soup more heft, add cubed tofu or cooked shrimp along with the chicken.

      1 tablespoon canola oil

      2 tablespoons julienned fresh ginger

      1 1/2 cups sliced brown mushroom caps (often labeled "baby bellas" or "creminis")

      1 (48-ounce) can lower-sodium chicken broth

      1/3 cup rice vinegar

      2 tablespoons lower-sodium soy sauce

      1 tablespoon fish sauce

      1/4 teaspoon Asian chile paste (optional)

      1/2 teaspoon sugar

      3 tablespoons cornstarch

      2 cups sliced spinach leaves

      2 cups thinly sliced cooked chicken breast

      1. Heat the oil in a soup pot over medium-high heat. Add the ginger and cook, stirring, 30 seconds. Add the mushrooms, chicken broth, vinegar, soy sauce, fish sauce, chile paste (if desired) and sugar, and bring to a boil. Reduce heat and simmer 5 minutes.

      2. Combine the cornstarch with 3 tablespoons water. Stir until smooth. Add the mixture to the soup and cook, stirring frequently, until the soup is thickened, about 3 minutes. Stir in the spinach and chicken and cook another 3 minutes, or until the chicken is heated through.

      Makes 4 servings.

      LA TIMES-WASHINGTON POST
  • This may not be your mama's chicken soup, but both of these dishes can have that same magical soothing power. Pho is the name of the Vietnamese soup with rice noodles that gets its distinct flavor from star anise. Chinese hot and sour soup is a low-calorie burst of flavor. Why not try soups with a little different "kick" this fall?
    Ingredients
    8 ounces rice noodles
    8 cups lower-sodium chicken broth
    1 tablespoon lime juice
    1 tablespoon fish sauce
    1 pod star anise
    3 whole cloves
    1-inch-thick slice peeled fresh ginger
    1 cup (2 ounces) sliced shiitake mushroom caps
    1 cup thinly sliced red onion
    1 pound thin-sliced chicken breasts, cut into 1/4-inch-wide strips
    3 scallions, chopped
    1/3 cup chopped cilantro
    Basil leaves (for garnish)
    Directions
    1. Cook the noodles in plenty of lightly salted boiling water according to package directions (usually about 3 minutes). Drain and set aside.
    2. Combine the broth, lime juice and fish sauce in a soup pot. Tie the star anise pod, cloves and ginger together in a piece of cheesecloth, or enclose them in a tea infuser, and place the packet in the pot. Boil the broth for 5 minutes; add the shiitakes, onion and chicken, and reduce the heat to a gentle simmer. Simmer 6 to 7 minutes, until the chicken is cooked through.
    3. Stir in the noodles, scallions and cilantro. Ladle into bowls and garnish each with a basil leaf.
    Makes 4 servings.
    LA TIMES-WASHINGTON POST
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