Soup is one of my FAVOURITE things to enjoy whenever I’m feeling under-the-weather, or just in need of a little TLC. My favourite soups are always warm and comforting, while also filled with LOTS of nutrients that help to cure whatever is ailing me from the inside out.
When I was feeling sick last weekend, I was NOT in any condition to be cooking for myself. Instead, I ended up ordering the closest thing I could find to a chicken noodle soup from a local Vietnamese restaurant - and it was sooooo good that I decided to recreate it. A typical Pho Ga (which is essentially a Vietnamese Chicken Noodle Soup) involves fairly simple ingredients, yet together, they are SO delicious. However, to make my own healthy, homemade version, I swapped out a few ingredients so that it’s more macro-friendly (like egg-white noodles instead of rice noodles). It may not be the most accurate, traditional Pho Ga, but it’s still pretty pho-cking amazing.
I N G R E D I E N T S:
1 tablespoon olive oil
1 cup chopped onions
3 cloves garlic, raw
1 tbsp ground ginger
1 tbsp fish sauce
1 packet stevia
500 g, boneless & skinless chicken breast
2-3 stalks spring onion
1 cup mung bean sprouts
1 cup cilantro leaves, raw
1 red chilli, raw
5 cups chicken stock (opt for low-sodium!)
3 cups cooked egg white noodles (no yolks)
1 cup chopped carrots, raw
10 mint leaves
2 tbsp sriracha
4 tbsp hoisin sauce
D I R E C T I O N S:
Heat olive oil in a small frying pan and cook garlic and onions until tender
Once garlic and onions are caramelized, place them into a large pot and add in ginger, stevia, fish sauce, chicken stock and chicken breasts
While chicken is cooking in the stock, wash and prep your vegetables by slicing your carrots as thin as possible (use a potato peeler!), and chopping up your cilantro, chilis and spring onion. You don’t have to do anything to the bean sprouts.
Cook your egg white noodles and split between four bowls (or containers, if you’re prepping ahead).
Remove cooked chicken breasts from soup and shred using two forks. Divide between four servings.
Divide soup between four servings and top with sliced carrots, spring onion, cilantro, chilis and bean sprouts
Add about ½ tbsp of Sriracha and 1tbsp of Hoisin sauce to each bowl and mix together for extra flavour
Finish with a couple sprigs of mint leaves and a wedge of lime
M A C R O S:
422 CALS | 46 P | 17 F | 40 C