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Vietnamese lemongrass chicken soup

Vietnamese Lemongrass Chicken Soup

0
Points®
Total Time
4 hr 25 min
Prep
25 min
Cook
4 hr
Serves
6
Difficulty
Easy
Known as pho (FUH), this soup is a staple in Vietnam and often eaten as the first meal of the day. Our version with lemongrass and chicken is tasty and satisfying but also wonderfully light. Add even more flavor and crunch by topping each serving with mung bean sprouts, sliced scallion, and very thinly sliced jalapeño pepper.

Ingredients

Uncooked skinless chicken breast with bone

1 pound(s), 2 (1/2-pound) breasts

Reduced sodium chicken broth

8 cup(s), 2 (32-ounce) cartons

Cilantro

6 sprig(s), fresh, plus torn leaves

Scallions

3 medium, trimmed, white and green parts separated and green part thinly sliced

Lemongrass

½ Tbsp, (1 stalk) trimmed and finely chopped, or 2 teaspoons regrigerated lemongrass paste

Garlic

2 clove(s), crushed with side of large knife

Cinnamon stick

1 item(s), (3-inch)

Black pepper

⅛ tsp

Fresh mint leaves

4 sprig(s), torn

Red onion

½ small, very thinly sliced

Lime

1 item(s), cut into 4 wedges

Instructions

  1. Combine chicken, broth, cilantro sprigs, white part of scallions, lemongrass, garlic, cinnamon stick, and pepper in 5- or 6-quart slow cooker. Cover and cook until chicken is fork-tender, 4–5 hours on High or 8–10 hours on Low.
  2. With slotted spoon, transfer chicken to plate. When cool enough to handle, Remove and discard bones from chicken; cut or tear chicken into bite-size pieces.
  3. Pour broth through sieve set over large bowl. Discard vegetables and spices. Return broth and chicken to slow cooker. Cover and cook until chicken is heated through, about 10 minutes on High.
  4. Ladle soup evenly into 6 bowls; sprinkle with mint and onion. Serve with lime wedges.
  5. Per serving: 1 2/3 cups

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