Vietnamese Ginger Chicken Soup
Warm your soul with a comforting bowl of Vietnamese Ginger Chicken Soup, a fragrant and flavorful dish that's both soothing and satisfying. This traditional recipe showcases tender shredded chicken thighs simmered in a rich, aromatic broth infused with fresh ginger, garlic, and shallots. Enhanced with layers of umami from fish sauce and a subtle sweetness from a hint of sugar, the soup is served over silky rice noodles for a hearty, wholesome meal. Garnished with fresh cilantro, green onions, and a squeeze of lime for a bright, zesty finish, this recipe is perfect for cozy nights or when you're craving a nourishing, homemade meal. Ready in just under an hour, this easy-to-make soup is a go-to for fans of Vietnamese cuisine looking to bring authentic flavors to their table.
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Recipe Information
Ingredients
- 1 lb Chicken thighs
- 2 oz Fresh ginger
- 3 small Shallots
- 3 cloves Garlic
- 6 cups Chicken broth
- 3 tbsp Fish sauce
- 1 tsp Sugar
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 3 stalks Green onions
- 0.25 cup Cilantro
- 8 oz Rice noodles
- 1 unit Lime
Instructions
Peel and thinly slice the ginger into matchstick-sized pieces. Mince the garlic and finely chop the shallots.
In a large pot, heat 1 tablespoon of oil over medium heat. Add the ginger, garlic, and shallots, and sauté for 2 minutes until fragrant.
Add the chicken thighs to the pot and sear them for about 3-4 minutes, flipping once, until they are lightly browned.
Pour in the chicken broth, and stir in the fish sauce, sugar, salt, and pepper.
Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let the soup cook for 30 minutes.
While the soup is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
Remove the chicken thighs from the pot and use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the soup.
Taste the soup and adjust the seasoning with additional fish sauce, salt, or pepper if needed.
Chop the green onions and cilantro, and slice the lime into wedges.
To serve, divide the cooked rice noodles into bowls. Ladle the chicken soup over the noodles and garnish with green onions and cilantro. Serve with lime wedges on the side for squeezing.
Nutrition Facts
Calories |
1486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 10424 mg | 453% | |
| Total Carbohydrate | 104.6 g | 38% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 19.5 g | ||
| Protein | 149.3 g | 299% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 316 mg | 24% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3255 mg | 69% | |
*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.
