4 servings

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

How to Make It

Step 1

Cook noodles according to package directions, omitting salt and fat. Drain.

Step 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.

Ratings & Reviews

GayleR's Review

December 02, 2011
A nice combination of spices. I've made this several times.

StefinNaples's Review

November 11, 2009
This is a favorite. Today I am sick with a cold and I am craving chicken soup with an Asian Twist. This fits the bill and it's easy and fast to make, even if you're not feeling well. Yummy ... even without being sick ... I usually use 5spice powder instead of the separate spices mentioned in the recipe (only garlic, ginger paste and star anise are added separately).