Vietnamese soup – 265kcal

We present our adaptation of the classic Vietnamese soup, made with chicken and thin konjac noodles (angel hair). It's perfect for warming up and adding an Asian touch to your menu.

  •  1 Angel Hair bundle ©The Konjac Shop
  •  1 chicken soup
  •  1 clove of garlic
  •  3 ginger
  •  150 grams chicken breast
  •  150 grams shiitake mushrooms
  •  1 cup of soybean sprouts
  •  4 spring onions
  •  5 cup of cilantro
  •  1 lime
  •  Salt and pepper
  1. Finely chop the garlic and ginger.
  2. Place the chicken broth, 2 cups of water, garlic, ginger, salt, and pepper in a pot. Once it boils, reduce the heat and let it simmer for 10 minutes.
  3. Meanwhile, finely chop the scallions and cilantro. Cut the chicken into small pieces.
  4. Wash and drain the pasta and divide it among 4 soup bowls.
  5. Add the chicken breast to the broth, along with the shiitake mushrooms and bean sprouts, and boil for 5 minutes.
  6. Cover the plates with the soup and sprinkle with the spring onion, cilantro and a few drops of lime juice.
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