Soy-Free Bee Hoon Soup
Delight in the comforting warmth of Soy-Free Bee Hoon Soup, a light yet flavorful dish perfect for any time of year. This quick and easy recipe showcases tender rice vermicelli noodles swirled in a fragrant chicken or vegetable broth infused with ginger and garlic. Packed with nourishing ingredients like poached chicken breast, vibrant carrots, and fresh bok choy, this soy-free noodle soup offers a healthy twist on a classic favorite. A splash of fish sauce and lime juice adds depth and brightness, while optional red chili slices bring a hint of heat for the adventurous. Garnished with a medley of fresh cilantro and green onions, this gluten-free, customizable soup is ready in just 40 minutes, making it an ideal choice for a wholesome weeknight meal. Serve with lime wedges for an extra citrusy kick!
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Recipe Information
Ingredients
- 200 grams Rice vermicelli (Bee Hoon)
- 4 cups Chicken broth (or vegetable broth for a vegetarian option)
- 200 grams Boneless, skinless chicken breast
- 1 inch piece Ginger, sliced thinly
- 3 units Garlic cloves, minced
- 2 units Green onions, chopped
- 1 medium Carrot, julienned
- 2 cups Bok choy or Chinese cabbage, chopped
- 2 tablespoons Fish sauce
- 1 tablespoon Lime juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Cilantro, chopped
- 1 unit Red chili, sliced (optional, for garnish)
Instructions
Soak the rice vermicelli in warm water for about 10 minutes or until soft, then drain and set aside.
In a large pot, bring the chicken broth to a simmer over medium heat.
Add sliced ginger and minced garlic to the broth, and let it simmer for about 5 minutes to infuse the flavors.
Add the chicken breast to the pot and poach for about 10 minutes or until cooked through. Remove the chicken and let it cool slightly before shredding it with a fork.
Add the julienned carrot and chopped bok choy to the simmering broth and cook for 3-4 minutes until just tender.
Stir in the fish sauce, lime juice, salt, and black pepper.
Divide the softened rice vermicelli among serving bowls.
Top the noodles with shredded chicken, then ladle the hot broth and vegetables over the top.
Garnish with chopped green onions, cilantro, and sliced red chili, if using.
Serve immediately with lime wedges on the side for extra tang, if desired.
Nutrition Facts
Calories |
1249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 7461 mg | 324% | |
| Total Carbohydrate | 192.3 g | 70% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 12.2 g | ||
| Protein | 90.4 g | 181% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 379 mg | 29% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1942 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
