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Vietnamese chicken soup
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250g essential Waitrose British Chicken Breast Fillets, shredded
1 litre chicken stock
¼ tsp dried chilli flakes
1 tbsp fish sauce
2 tbsp light soy sauce
1 essential Waitrose Red Pepper, thinly sliced
100g essential Waitrose Rice Noodles
28g pack fresh coriander, chopped
100g essential Waitrose Beansprouts
1. Place the chicken and stock in a large saucepan and bring to the boil. Cover and simmer for 5 minutes. Add the chilli flakes, fish sauce, soy sauce, pepper and noodles and simmer, covered, for 5 minutes.
2. Stir in the coriander and beansprouts and cook for 1 minute. Check the chicken is cooked through (no pink meat) then serve with bread rolls (optional).
Typical values per serving:
This recipe was first published in March 2013.