Ingredients

  • 6 cups chicken stock
  • 1 ounce fresh root ginger (grated)
  • 2 garlic cloves (crushed)
  • 1 red chili pepper (de-seeded and thinly sliced)
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons light brown sugar
  • 1 tablespoon lime juice
  • 3/4 pound chicken breasts (cut into small pieces)
  • 4 spring onions (sliced)
  • 2 red peppers (small, de-seeded and cut into strips)
  • 1 pound rice noodles
  • 1 tablespoon sunflower oil
  • 2 ounces cashew nuts
  • 1/2 pound beansprouts
  • cilantro leaves (to garnish)

Directions

  1. Put the stock in a saucepan with the ginger, garlic, chili pepper, fish sauce, soy sauce, sugar and lime juice. Bring to a gentle simmer and cook for 5 mins. Add the chicken and cook for 5 mins. Add the spring onions, peppers and noodles to the pan and cook for 5 more mins.
  2. Meanwhile, heat the oil in a small frying pan and toast the cashews for about 3 mins until golden. Move to a serving dish and set aside. Stir the beansprouts into the soup and season. Ladle into soup bowls and scatter with cilantro leaves. Serve with the cashew nuts.
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NutritionView more

800Calories
Sodium58%DV1400mg
Fat26%DV17g
Protein71%DV36g
Carbs41%DV123g
Fiber20%DV5g

PER SERVING *

Calories800Calories from Fat150
% DAILY VALUE*
Total Fat17g26%
Saturated Fat2.5g13%
Trans Fat
Cholesterol65mg22%
Sodium1400mg58%
Potassium1080mg31%
Protein36g71%
Calories from Fat150
% DAILY VALUE*
Total Carbohydrate123g41%
Dietary Fiber5g20%
Sugars14g28%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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