Hanoi Noodle Soup With Chicken, Baby Tatsoi, and Bok Choy

Delicious Hanoi Noodle Soup With Chicken, Baby Tatsoi, and Bok Choy is the traditional dish of the capital city and has been cooked up here for centuries.. The Hanoi and Saigon styles of pho differ by noodle width.  Hanoi beef noodle soup is by far the most famous Vietnamese noodle dish. It is served as a bowl of white rice noodles in clear beef broth with thin cuts of beef.

Ingredients

  • 8 cups chicken stock
  • 2 tablespoons coarsely chopped fresh ginger
  • 3 garlic cloves, peeled
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh mint leaves
  • 2 whole chicken breasts, bone in
  • 1 lb bok choy, chopped
  • 1/4 lb vietnamese rice noodles, 1/2-inch-wide (bahn pho)
  • 3 tablespoons finely chopped scallions
  • 4 ounces baby tatsoi
  • vietnamese hot sauce (tuong ot toi)

Directions

  1. In a medium stockpot, bring chicken stock to a simmer over medium heat. Add ginger, garlic, 1/4 cup each of the cilantro and mint leaves, and chicken. Simmer until chicken is cooked through, about 30 minutes.
  2. Remove chicken and allow to cool. Tear each breast into about 6 pieces, discard bones. Strain broth and return to pot over low heat. Add bok choy and simmer 5–10 minutes.
  3. Soak noodles in hot water until softened, 5–10 minutes. Cook noodles in boiling water until tender, about 3 minutes. Drain and rinse well with cold water.
  4. Divide noodles among six bowls. Add chicken pieces, scallions, remaining 1/4 cup each mint and cilantro, and tatsoi. Pour hot broth and bok choy over top. Serve with Tuong Ot Toi.

Time

  • Preparation : 15 Minutes
  • Cook : 50 Minutes

Nutrition / Serving

  • Calories 366.7
  • Cholesterol 71.4 mg
  • Sodium 604.3 mg
  • Carbohydrate 30.1 g
  • Protein 30.3 g

Original recipe makes 6  Servings

Simple Taco Soup Recipes

Simple Taco Soup Recipes is a favorite. I put it in the crock pot early and we munch on it all day. Taco soup is a type of soup composed of similar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans and a packet of taco seasoning.

Ingredients

  • 1 lb ground turkey or 1 lb lean ground beef
  • 1 large onion, chopped
  • 1 (1 ounce) package hidden valley ranch dressing mix
  • 1 (1 ounce) package taco seasoning mix
  • 1 (16 ounce) can pinto beans
  • 1 (16 ounce) can chili beans (hot or regular)
  • 1 (16 ounce) can whole kernel corn
  • 1 (8 ounce) can diced Mexican-style tomatoes
  • 1 (8 ounce) can diced tomatoes (any flavor)

Directions

  1. Brown meat and onions and drain.
  2. Mix ranch dressing and taco seasoning into meat.
  3. Without draining, add all of the other ingredients.
  4. Simmer 1 hour.

Time

  • Preparation :
  • Cook :

Nutrition / Serving

  • Calories 213.3
  • Cholesterol 26.1 mg
  • Sodium 507.2 mg
  • Carbohydrate 31.5 g
  • Protein 15.7 g

Original recipe makes 12 Servings

Soto Ayam Indonesian Chicken Soup Recipes

Soto Ayam, Indonesian Chicken Soup Recipes is a yellow spicy chicken soup with vermicelli, commonly found in Indonesia. Besides chicken and vermicelli, it is also served with hard-boiled eggs, slices of fried potatoes, Chinese celery leaves, and fried shallots. Occasionally, people will add “koya”, a powder of mixed prawn crackers with fried garlic or bitter Sambal (orange colored). Krupuk are a very common topping.

Ingredients

  • 1/3 cup peeled garlic clove
  • 1 cup sliced shallot
  • 1/4 cup salted roasted macadamia nuts or 1/4 cup blanched almond
  • 6 slices fresh galangal or 6 slices fresh ginger, thinly sliced
  • 1 teaspoon ground turmeric
  • 1 tablespoon salad oil
  • 2 1/2 quarts fat-skimmed chicken broth
  • 1 stalk fresh lemongrass (12-15-inches) or 3 slices lemon peel, yellow part only (1/2 x 4-inch)
  • 1 1/2 lbs chicken breasts
  • 4 -6 ounces dried bean thread noodles (saifun, garnish)
  • 1 salt, to taste
  • 1 fresh ground black pepper, to taste
  • 3 cups finely shredded cabbage (garnish)
  • 3 cups bean sprouts, rinsed and drained (garnish)
  • 1 cup thinly sliced green onion (both parts, garnish)
  • 1 cup diced roma tomato (garnish)
  • 1 cup chopped fresh cilantro (garnish)
  • 4 large hard-cooked eggs, shelled and cut into wedges (garnish)
  • 2 cups potato chips, garnish (optional or 2 cups shrimp chips, garnish (optional)
  • 1/2 cup fried shallot (garnish)
  • 1 lime wedge (garnish)
  • 1 chili sambal oelek chili paste (Asian red chili paste, garnish) or minced fresh hot chili pepper (garnish)

Directions

  • In a food processor, combine garlic, sliced shallots, macadamia nuts, galangal, and turmeric.
  • Process mixture to a paste, scraping container sides as needed. (Or chop ingredients with a knife, then whirl in a blender to a paste.).
  • In a 5- to 6-quart pan over high heat, stir the paste and the oil until mixture barely begins to brown, about 3 minutes.
  • Stir in broth, cover, and bring to a boil.
  • Meanwhile, trim stem end and any tough leaves off lemon grass and pull off coarse outer layer.
  • Crush stalk with the back of a knife, then cut into 3-inch pieces.
  • Add to broth.
  • Add chicken breasts to broth.
  • Cover, bring to a boil, then reduce heat to low and simmer until the breasts are no longer pink in center of thickest part (cut to test), 15 to 20 minutes.
  • Lift out chicken and let cool at least 10 minutes.
  • Skim fat from broth. (Or if making ahead, cover and chill the broth and the chicken separately. Lift off and discard fat from the chilled broth.).
  • In a bowl, pour 5 cups hot water over bean thread noodles.
  • Let stand until the noodles are tender to bite, about 5 minutes; drain.
  • If desired, snip through noodles with scissors to make shorter strands.
  • Season broth with salt and pepper to taste.
  • Return to a boil over high heat.
  • Tear the chicken into shreds.
  • In individual small bowls, mound shredded chicken, bean thread noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, egg wedges, potato chips, fried shallots, lime wedges, and chili sambal.
  • Pour hot broth into a tureen or pitcher.
  • Place desired portions of the chicken, noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, and eggs in wide bowls.
  • Ladle or pour hot broth into bowls.
  • Sprinkle with potato chips and fried shallots.
  • Add juice from lime wedges, chili sambal, and more salt and pepper to taste.

Time

  • Preparation :
  • Cook :

Nutrition / Serving

  • Calories 513.9
  • Cholesterol 213.9 mg
  • Sodium 1408.0 mg
  • Carbohydrate 35.9 g
  • Protein 40.6 g

Original recipe makes 6 – 8 Servings