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Reviews Date product posted
0 Sun July 15, 2007
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Description: Very easy version of a Vietnamese special soup, low carb, of course, using chicken, shrimp and shirataki noodles.
Ingredients: 10 cups chicken broth
1 ounce fresh ginger, thinly sliced
3 garlic cloves, halved
10 whole cloves
8 ounces fresh bean sprouts (mung beans)
2-8 ounce bags shirataki tofu noodles
1/2 lb shrimp, cleaned, shelled ,deveined
½ cup cilantro (coriander) leaves
¼ onion, thinly sliced
2 TBS nam pla or nuoc pham (fish sauce)
2 star anise
1 whole boneless chicken breast, trimmed
3 baby carrots, sliced in thirds
3 green onions, sliced thinly
Lime wedges
½ cup fresh mint leaves
How To Prepare: Combine chicken broth, onion slices, fish sauce, sliced baby carrots and chicken in soup pot; bring to a simmer.


In a cheesecloth or tea infuser, place the whole cloves, garlic, sliced ginger, star anise and place in the soup pot with the chicken.


Simmer the chicken, vegetables and spice mixture for about 30 minutes, until chicken is tender and cooked through. Remove chicken, let cool and cube, put back into soup pot.


Remove the cheesecloth or tea infuser and discard ingredients.


Add shelled, cleaned and deveined shrimp, bean sprouts, green onions and shrimp and simmer for about 5 more minutes.


Open the shirataki noodles, rinse under running warm water for about 1-2 minutes, drain well. Add the noodles into the soup pot. Ladle the soup into bowls, garnish with cilantro and mint leaves. Serve with fresh lime wedges, squeeze a wedge into the steaming soup.
Number of Servings: 4
Preparation Time: 35 minutes
Effort (Easy, Average, Difficult): Easy
Senior LCF Member
 
Posts: 856
Registered: January 2004
Location: MN, by way of NYC




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