A soup with vegetables, thin slices of chicken and rice sticks in a chicken broth.
This soup, a meal in itself and inspired by the famous Vietnamese Pho soup, is ideal to use up leftovers from a Chinese fondue.
1/2 tbsp | canola oil | 8 mL | |
1/2 | shallots, finely chopped | 20 g | |
1 clove | garlic, minced | ||
1/2 tbsp | gingerroot, grated | 7 g | |
1/2 | dried chili peppers, minced | 0.2 g | |
2 cups | chicken broth | 500 mL | |
1 cup | water | 250 mL | |
1 tbsp | fish sauce (nam pla) | 15 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
160 g | chicken for Chinese fondue | ||
80 g | rice sticks (noodles) | ||
1 | carrots, grated | 100 g | |
1 | green onions/scallions, thinly sliced | ||
4 | button (white) mushrooms, thinly sliced | 55 g | |
1 1/2 cup | soybean sprouts | 100 g |
Individual 500 ml (2 cups) serving bowls are needed.
per 1 serving (540 g)
Amount % Daily Value |
Calories 380 |
Fat 10 g 16 % |
Saturated
1.8 g
9 % |
Cholesterol 40 mg |
Sodium 1340 mg 56 % |
Carbohydrate 48 g 16 % |
Fibre 4 g 15 % |
Sugars 3 g |
Net Carbs 44 g |
Protein 25 g |
Vitamin A 58 % |
Vitamin C 22 % |
Calcium 8 % |
Iron 18 % |
Food Group | Exchanges |
---|---|
Starches | 2 |
Vegetables | 2 |
Meat and Alternatives | 2 |
Fats | ½ |