sodium-free or homemade
1 (400 mL) can
, root end bruised, cut into 3 pieces
, julienned or shredded
snow pea pods
, (stem, ends and strings removed)
shredded roast or
, thinly sliced
, thinly sliced (optional)
- Heat oil in a stockpot over medium heat. Add garlic and ginger; sauté for 1 min or until fragrant. Add chicken stock, coconut milk, ginger and lemongrass; bring to a boil. Cover, reduce heat to low and simmer for 10 min or until broth is flavourful. Discard lemongrass and ginger slices.
- Add fish sauce, lime juice, brown sugar and rice noodles; simmer for 2 min or until noodles begin to soften. Add carrot, snow peas and chicken; simmer for 2 min longer or until vegetables are tender crisp.
- Serve soup topped with green onions, cilantro leaves and chili peppers, if desired.
Photo by Roberto Caruso. Small silk rugs from Baba Souk, Ostheimer wooden chickens from Nest.