Five-Spice Chicken Noodle Soup
- 6 cups chicken broth
- 3 shallots, thinly sliced
- 2 Tbs. minced ginger
- 1 tsp. Chinese five-spice powder
- 3 limes
- 1/4 cup Asian fish sauce
- 2 tsp. sugar
- 1 cup slivered fresh basil, preferably Thai
- 1 red or green jalapeño chili, thinly sliced
- 2 cups shredded cooked chicken
- 6 oz. dried rice stick noodles, soaked in hot water for 15 minutes and drained
- 2 green onions, thinly sliced
- Produce
- Basil, fresh (1 cup)
- Ginger (2 Tbs.)
- Green onions (2)
- Jalapeno chili, red or green (1)
- Limes (3)
- Shallots (3)
- Meat
- Chicken, cooked (2 cups)
- Canned Goods
- Chicken broth (6 cups)
- Condiments
- Fish sauce, Asian (1/4 cup)
- Cooking & Baking
- Chinese five-spice powder (1 tsp.)
- Sugar (2 tsp.)
- Pasta & Grains
- Rice stick noodles, dried (6 oz.)
Preparation
Read recipe preparation on williams-sonoma.com
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Recipe Stats
Published January 25, 2012 (1 year ago).
8 people saved this recipe.
