Homemade Pho aka Asian Chicken Noodle Soup

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Everyone knows that chicken soup cures all; stomach upset, sadness, hunger and even rainy day syndrome.  This Pho was so easy to make and so tasty and soothing. I took the recipe from Eat, Live, Run.


Asian Chicken Noodle Soup

Serves: 6

Time: 45 minutes



1 lb boneless, skinless chicken breasts, cut into chunks

2 cloves garlic, minced

1 tbsp minced fresh ginger

1 tbsp sesame oil

1/4th tsp salt

6 cups chicken broth

1 jalapeno, thinly sliced

3 green onions, sliced

2 tbsp soy sauce

1 tbsp rice vinegar

2 baby bok choy, chopped

5 oz chinese noodles (about half a package) (I used a whole one)

sriracha sauce for serving (optional, but amazing)

chopped cilantro for serving (optional, but amazing)


Heat the sesame oil over medium high heat in a large heavy-bottomed stock pot. Add the minced garlic and ginger and briefly saute for about 30 seconds. Add the chicken and bok choy, sprinkle with salt, and saute for another three minutes until chicken has turned white but not completely cooked all the way through.

Add the chicken broth, jalapeno and green onions to the pot and bring to a simmer. Cook for 15 minutes until chicken is done.

Meanwhile, cook the noodles in boiling salted water, drain and rinse with cold water. Set aside.

Add the rice vinegar and soy sauce and stir. You can add a little more salt if you like, but taste first because soy sauce already contains a lot of salt! Add the noodles to the pot and serve with chopped cilantro and sriracha sauce on the side.