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
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.
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.
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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