This recipe is liked by 1 person(s). |
SHRIMP OR CHICKEN PHO (SOUP)
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: TheFresh20
INGREDIENTS: | |
2 Tablespoons | olive oil |
1 | onion, thinly sliced |
3 | garlic cloves, sliced thin |
1/2 | jalapeno pepper, thinly sliced |
1 pound | shrimp, peeled w/ tail on or .75lbs of boneless chicken thighs cut into 1" pieces |
1 Tablespoon | fresh grated ginger |
40 ounces | chicken stock, (5 cups) |
1 cup | parsley leaves, (use whole stalk as it will be removed prior to serving) |
1 Tablespoon | soy sauce |
1 teaspoon | brown sugar, (or pure maple syrup) |
2 | limes, juiced |
8 | mushrooms, (cremini or button) cut in half |
8 oz | rice noodles, (dry) |
1 | cucumber, peeled and sliced |
DIRECTIONS:
Heat olive oil in a large stockpot over medium-high heat. Add onion and sauté until translucent, about 4 minutes. Add garlic and jalapeno, cooking for an additional minute. Toss in shrimp (or chicken) and ginger then cook for one minute before pouring in stock. Add parsley. Bring to a boil.
Add soy sauce, maple syrup and lime juice. Stir to combine. Reduce heat to a simmer. Add mushrooms.
Drop in rice noodles and cook for 5 minutes or until noodles are soft but not mushy.
Remove most of the parsley with a spoon before dividing into 4 bowls.
Serve with cucumber slices.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe