Healthy, Vietnamese-Style Chicken Noodle Soup

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

• 1 lime

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

(Serves 4)

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