Malaysian Noodle Soup with Chicken

The spicy broth is balanced by earthy mushrooms and delicate noodles. If overcooked, rice noodles become mushy.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 343
  • Calories from fat: 23%
  • Fat: 8.6g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 2.3g
  • Protein: 26.9g
  • Carbohydrate: 37g
  • Fiber: 3.2g
  • Cholesterol: 94mg
  • Iron: 2.3mg
  • Sodium: 788mg
  • Calcium: 46mg

Ingredients

  • 4 ounces uncooked wide rice stick noodles (banh pho)
  • 1 tablespoon canola oil
  • 1 pound skinless, boneless chicken thighs, cut into (1/4-inch-thick) strips
  • 2 tablespoons grated peeled fresh ginger
  • 1 teaspoon ground cumin
  • 3/4 teaspoon fennel seeds, crushed
  • 1/4 teaspoon ground cinnamon
  • 3 garlic cloves, minced
  • 1 star anise
  • 1 1/2 cups thinly sliced shiitake mushroom caps
  • 1 tablespoon Thai fish sauce
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped green onions

Preparation

  1. Cook noodles according to package directions, omitting salt and fat. Drain.
  2. Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook 8 minutes or until browned, stirring constantly. Remove chicken from pan. Add ginger, cumin, fennel, cinnamon, garlic, and star anise to pan; cook 30 seconds, stirring constantly. Stir in chicken, mushrooms, fish sauce, and broth; bring to a boil. Reduce heat; simmer 12 minutes. Discard star anise. Stir in pepper. Place 3/4 cup noodles into each of 4 bowls. Ladle 1 cup soup into each bowl; sprinkle each serving with 1 tablespoon onions.
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