| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Vietnamese | Soup | 6 | Servings |
INGREDIENTS
| 6 | c | Chicken broth |
| 2 | Carrots, thinly sliced | |
| 2 | Celery stalk, thinly sliced | |
| 1/4 | lb | Chicken breast (about 1), coarsely chopped |
| 1 | Clove garlic, minced | |
| 1/8 | pk | (500g) twisted vermicelli |
| 4 | Green onions, thinly sliced | |
| 1 | c | Snow peas, cut, in bite size pieces |
| 1/8 | ts | Soy sauce |
| 1/8 | ts | Ginger |
| Salt and pepper |
INSTRUCTIONS
In saucepan, bring broth to a boil. Add carrots, celery, chicken, garlic and vermicelli. Simmer for 10 minutes, stirring occasionally. Add green onions, snow peas and ginger. Simmer for 2 minutes. Add soy sauce. Season to taste with salt and pepper. I usually double this recipe and use 2-4 garlic cloves and more ginger and soy sauce. Posted to MC-Recipe Digest V1 #467 by sewin <[email protected]> on Feb 02, 1997.
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