NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 oz dry rice noodles

2 cup low-sodium chicken broth

1 piece fresh ginger

0.5 medium yellow onion

2 whole star anise

1 whole cinnamon stick

1 tbsp fish sauce

0.5 cup bean sprouts

0.25 cup fresh cilantro

0.25 cup fresh Thai basil

0.5 medium lime

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Char the onion and ginger over an open flame or in a dry pan until fragrant and slightly blackened.

• 2

  In a large pot, combine chicken broth, charred onion, ginger, star anise, and cinnamon stick; bring to a gentle simmer for 15 minutes.

• 3

  Add the chicken breast to the simmering broth and poach until cooked through, approximately 10-12 minutes.

• 4

  While chicken cooks, prepare the rice noodles according to package instructions, then drain and set aside.

• 5

  Remove the chicken from the broth, shred it into bite-sized pieces, and strain the broth to remove the solids.

• 6

  Stir the fish sauce, sea salt, and black pepper into the strained broth.

• 7

  Divide the noodles and shredded chicken into a large bowl, pour the hot broth over them, and top with bean sprouts, cilantro, and basil.

• 8

  Serve immediately with a fresh lime wedge for a bright finish.