Vietnamese Fragrant Soup
This is the perfect soup to look forward to after a hard day's work. The aroma of this soup transports you into a relaxing and peaceful farm in Vietnam.
|2||pc||chicken bouillon cubes|
|5||pc||Thai basil leaves|
|peel from 1 large lime (dayap), chopped|
|50||grams||sotanghon, soaked in water then drained|
|4||pc||MAGNOLIA CHICKEN STATION BREAST FILLETS, cubed|
|1/2||cup||snow peas (sitsaro), strings removed and halved|
|1||cup||loosely packed cilantro|
|1/2||cup||loosely packed mint|
|1||cup||loosely packed togue|
1. In a pot, combine bouillon cubes, basil, garlic, ginger, lime peel and water. Cover and let boil. Lower heat and let simmer for 5 minutes. Strain mixture, discard solids and return liquid to heat.
2. Add mushrooms, sotanghon and soy sauce. Let simmer for another 2 minutes. Turn off heat and add the rest of the ingredients.
Makes 4 to 5 servings.