Easy Pho Ga

 


Ingredients

  • 1 tablespoon avocado oil

  • 1 small yellow onion, chopped

  • 1 (8 ounce) package baby bella mushrooms, chopped

  • 4 cloves garlic, minced

  • 8 cups water

  • 1 (6.75 ounce) package rice stick noodles or yam bean threads or even zoodles

  • 8 teaspoons chicken bouillon

  • 2 cooked chicken breasts, shredded

  • 4 green onions, chopped

  • ⅓ cup chopped fresh cilantro

  • 2 cups bean sprouts

  • 1 lime, sliced into wedges

  • 1 dash Sriracha hot sauce, or more to taste

  • Directions

    1. Heat vegetable oil in a large saucepan over medium-high heat; saute onion, mushrooms, and garlic until tender, 5 to 10 minutes. Add water, noodles, and chicken bouillon to onion mixture; bring to a boil. Reduce heat to low.

    2. Mix shredded chicken, green onions, and cilantro into soup; simmer for 5 minutes more. Transfer soup to serving bowls and top with bean sprouts, a squeeze of lime juice, and Sriracha hot sauce.

    3. Note:

    I like to use a rotisserie chicken from the grocery store to save time. Try adding ginger and fish sauce to the soup and garnishing with basil and jalapeno for a more authentic taste.


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