Vietnamese Lemongrass Chicken Soup
0
Points®
Total time: 4 hr 25 min • Prep: 25 min • Cook: 4 hr • Serves: 6 • Difficulty: Easy
Known as pho (FUH), this soup is a staple in Vietnam and often eaten as the first meal of the day. Our version with lemongrass and chicken is tasty and satisfying but also wonderfully light. Add even more flavor and crunch by topping each serving with mung bean sprouts, sliced scallion, and very thinly sliced jalapeño pepper.
Ingredients
Uncooked skinless chicken breast with bone
1 pound(s), 2 (1/2-pound) breasts
Reduced sodium chicken broth
8 cup(s), 2 (32-ounce) cartons
Cilantro
6 sprig(s), fresh, plus torn leaves
Scallions
3 medium, trimmed, white and green parts separated and green part thinly sliced
Lemongrass
½ Tbsp, (1 stalk) trimmed and finely chopped, or 2 teaspoons regrigerated lemongrass paste
Garlic
2 clove(s), crushed with side of large knife
Cinnamon stick
1 item(s), (3-inch)
Black pepper
⅛ tsp
Fresh mint leaves
4 sprig(s), torn
Red onion
½ small, very thinly sliced
Lime
1 item(s), cut into 4 wedges
Instructions
1
Combine chicken, broth, cilantro sprigs, white part of scallions, lemongrass, garlic, cinnamon stick, and pepper in 5- or 6-quart slow cooker. Cover and cook until chicken is fork-tender, 4–5 hours on High or 8–10 hours on Low.
2
With slotted spoon, transfer chicken to plate. When cool enough to handle, Remove and discard bones from chicken; cut or tear chicken into bite-size pieces.
3
Pour broth through sieve set over large bowl. Discard vegetables and spices. Return broth and chicken to slow cooker. Cover and cook until chicken is heated through, about 10 minutes on High.
4
Ladle soup evenly into 6 bowls; sprinkle with mint and onion. Serve with lime wedges.
5
Per serving: 1 2/3 cups
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