Rating: 4.5 stars
25 Ratings
  • 5 star values: 17
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This broth packs a lot of flavor in just a little time. If you don't have the Sriracha on hand, thin slices of jalapeño pepper make a good substitute for this soup recipe.

Recipe by Cooking Light September 2011


Read the full recipe after the video.

Recipe Summary

Serves 4


Ingredient Checklist


Instructions Checklist
  • Bring first 9 ingredients to a simmer in a medium saucepan; keep warm.

  • Bring 6 cups water to a boil in a large saucepan. Add rice noodles; cook 3 minutes. Drain. Place about 1/4 cup rice noodles in each of 4 bowls.

  • Discard ginger. Add juice to broth mixture; stir. Ladle 1 1/3 cups broth mixture over each serving; top with 1 tablespoon each mint, cilantro, and green onions.

Nutrition Facts

197 calories; fat 2.1g; saturated fat 0.5g; mono fat 0.8g; poly fat 0.3g; protein 19.9g; carbohydrates 23.5g; fiber 2.7g; cholesterol 47mg; iron 2.1mg; sodium 635mg; calcium 53mg.