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.
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