Monday, March 3, 2014

chicken pho (asian chicken noodle soup) recipe

chicken pho

If you follow me on Instagram, sometimes you'll see me post a soup photo and tag it #soupofTHISweek. That's because we eat soup at least once, but usually more times, a week. It's easy, usually quick and there are so many different variations to one type of soup. Basically what I have in the fridge, goes in the pot.

Today I wanted to share one of my husband's favorite soup recipes. But to be fair, he likes pretty much any soup. As long as it's delicious. Which, I assure you, this one is.

No fancy photos for this recipe today. I'm just no good at snapping pictures as I cook. I'm too focused on getting things done and on the table for my hungry family. I hope you'll understand.

Oh also, I'm a "whatever tastes good" kind of cook, so not all measurements are exact.

3 cloves garlic
1 Tbsp sesame oil
1 or 2 bunches of broccoli (depends on how much you like broccoli) chopped
4 or so heads of baby bok choy chopped. I use 1 whole package from Trader Joe's
1 or 2 jalapenos (how spicy do you want it?). Seeded and sliced thin.
1 carrot
4 cups chicken stock (definitely recommend using homemade for added flavor)
3 chicken breasts (my rule is 1 per person)
Soy Sauce to taste
Sriracha to taste
6 oz. Soba (buckwheat) noodles
Juice from 1/2 lime

Heat pot, preferably a dutch oven over medium high heat. Mince garlic. Add sesame oil to pot and let heat (this will happen very quickly). Add garlic. Stir for 30 seconds to a minute. Don't let it burn. Add in broccoli, bok choy, and jalapenos. If you feel like there's not enough oil you can also add a drizzle of vegetable, olive or more sesame oil to make sure nothing burns. Let cook and stir periodically. You want bok choy to begin wilting. This will take 3-5 minutes. Use a vegetable peeler to shred carrot into the pot. Stir.

Add chicken stock. Bring to boil. Reduce to simmer. Add chicken breasts right into pot.

Put on lid and allow to simmer 20 minutes, until chicken is cooked all the way through.

In the mean time, bring water to a boil in a separate pot for the noodles. Cook as directed on the package. Generally you add noodles to the boiling water and allow to cook for about 2 minutes. Drain noodles. Return to their cooking pot. Drizzle and stir in some vegetable oil to keep noodles from sticking while soup cooks.

Once chicken is cooked, remove it from soup. Shred with 2 forks, adding the meat back into the soup as you shred it. Add soba noodles into the soup. Add soy sauce and sriracha to taste. Keep in mind you already have jalapenos so don't make it too spicy! (Unless you like it that way). Squeeze in lime juice. Stir.

Serve and enjoy!

(You can also serve with cilantro, chopped scallion and more lime)

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