NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 cup chicken bone broth

1.5 oz dry rice noodles

0.5 inch ginger root

0.25 medium yellow onion

1 piece star anise

1 piece cinnamon stick

1 tbsp fish sauce

0.5 cup bean sprouts

0.25 cup cilantro

0.25 cup Thai basil

0.5 whole lime

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small pot, char the onion and ginger over medium-high heat for 2-3 minutes until slightly blackened and aromatic.

• 2

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

• 3

  While the broth simmers, cook the rice noodles in a separate pot of boiling water according to package directions, then drain and set aside.

• 4

  Season the chicken breast with sea salt and black pepper, then poach it directly in the simmering broth for 8-10 minutes until fully cooked through.

• 5

  Remove the chicken, slice it thinly against the grain, and strain the broth through a fine-mesh sieve to remove the onion, ginger, and whole spices.

• 6

  Place the cooked noodles in a deep serving bowl, top with the sliced chicken, and pour the hot, strained broth over the top.

• 7

  Finish the dish by garnishing with fresh bean sprouts, cilantro, Thai basil, and a squeeze of fresh lime juice.