With the lasting chill in the air this winter season, I’ve been craving hot comfort foods. And while there’s no shortage of yummy recipes to warm up the heart and soul, it is January so I’m trying to stick to a healthy glutton-free, dairy-free diet. Jody, with Legal Nomads, has been posting all kinds of yummy soup pics from Vietnam on her Instagram feed, and so it inspired me to make an Asian style chicken noodle soup.
I’ve adapted it from a recipe in Bon Appetit magazine, toning down the spices and subbing the pork for organic free-range ground chicken. It’s still pretty spicy as fresh ginger packs a lot of heat and my reason for using chicken is just a person choice since there was no heritage or pasture raised pork available at my local grocer.
A note about fish sauce. If you’ve never used it before, let me warn you, it stinks. And not even like fish the way you’d expect it too. No, the smell is a cross between stinky feet and a public restroom. But don’t let that deter you. When cooked, it doesn’t taste the way it smells and it’s the super “secret” ingredient that makes most Asian dishes awesome.
The rice noodles make it gluten free and the ginger and garlic satisfy that good-for-you, stay healthy during cold season craving. Enjoy!
Asian Style Chicken Noodle SoupPrint
- 1 lb ground chicken
- 2 garlic cloves, finely chopped or pressed
- 2 tsp fresh grated ginger
- 1 tsp red pepper flakes
- 1 tbsp olive oil
- 4 cups organic vegetable broth
- 2 cups water
- 2 tbsp soy sauce
- 1 tsp fish sauce
- 4 cups mustard greens
- 4 scallions, sliced thin
- 1 package of wide rice noodles
- Start by prepping your ginger and scallions. For the ginger, cut off the peel with a sharp knife, then grate the ginger using a fine grater (similar to what you might use for cheese). For the scallions, I save time by using kitchen scissors to cut them into the size I want.
- In a medium sized bowl, mash together chicken, ginger, and red pepper flakes using a fork until it’s well blended. Season with salt and pepper.
- Heat olive oil in a large pot over medium heat, then add the chicken mixture and cook until browned, stirring occasionally to break up the meat.
- Once the meat is cooked thoroughly, add the vegetable broth and water and bring to a boil. Reduce the heat and let it simmer for 8-10 minutes.
- While the soup is simmering, cook the rice noodles according to package directions, drain and set aside.
- After the chicken and broth mixture has simmered, add the soy sauce, fish sauce, scallions, and mustard greens and cook until the greens are tender.
- Add about a half cup of noodles to each bowl and ladle the chicken soup over the noodles.
- Serve with chop sticks and enjoy!
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