NUTRITION

SERVINGS

INGREDIENTS

3 oz boneless skinless chicken breast

3 oz shrimp, peeled and deveined

1.5 oz dry rice stick noodles

3 cup chicken bone broth

1 whole star anise

1 whole cinnamon stick

1 inch fresh ginger

0.5 medium yellow onion

1 tbsp fish sauce

0.5 cup bean sprouts

0.25 cup fresh cilantro

0.25 cup fresh Thai basil

1 whole lime wedge

0.5 medium jalapeño

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Char the halved onion and sliced ginger in a dry pot over medium-high heat until they are fragrant and slightly blackened.

• 2

  Add the chicken bone broth, star anise, and cinnamon stick to the pot and bring the mixture to a gentle simmer for 15 minutes.

• 3

  While the broth simmers, cook the rice stick noodles according to the package directions, then drain and set aside.

• 4

  Strain the solids from the broth using a fine-mesh sieve, then return the clear liquid to the pot and stir in the fish sauce, sea salt, and black pepper.

• 5

  Thinly slice the chicken breast and add it along with the shrimp to the simmering broth, cooking for 3-4 minutes until the chicken is opaque and the shrimp are pink.

• 6

  Divide the cooked noodles into a large serving bowl and pour the hot broth, chicken, and shrimp over them.

• 7

  Garnish the bowl with bean sprouts, cilantro, Thai basil, and jalapeño slices, serving with a fresh lime wedge on the side.