1 boneless, skinless chicken breast sliced crosswise into
1 cup bean sprouts.
2 scallions, sliced into 1/4 inch pieces.
1 tsp chili sauce(optional).
1/2 lime, cut in half.
1/4 cup chopped
1/3 cup of mushrooms-any variety (optional).
1 thinly slice
chili pepper with seeds removed (optional).
In a 3 quart saucepan, bring chicken stock to a boil over medium-high heat. Add
garlic, ginger and cardamom and let simmer for 10 minutes.
In a colander rinse noodles with warm water for a couple of minutes, pat dry with
a small hand towel or paper towel to remove excess water. Divide noodles into two
Add chicken to stock and let cook for 5 minutes(until completely cooked)
Pour soup into bowls over the noodles. Divide bean sprouts between 2 soup bowls
then top each serving with half the scallions and chili sauce. Garnish bowls with
a slice of lime and pieces of cilantro.
I could swear I was at the Vietnamese restaurant, but without the calories!