Empty My Fridge
10-minute Chicken Pho Soup Recipe!
Ingredients
- Onion · chopped1
- Ginger · peeled chopped3 inches
- Chicken broth10 cups
- Coconut sugar2 tbsp
- Coriander seed2 tbsp
- Clove1 tbsp
- Cardamom · cracked5
- Star anise3
- Cinnamon stick2
- Lemongrass3 inches
- Fish sauce2 tbsp
- Soy sauceto taste
- Chicken breast1 ¼ lb
- Rice noodle
- Carrot
- Bean sprout
- Scallion
- Cilantro
- Lime
- Jalapeño chili
Instructions
- Heat a multifunction cooker on Saute at high heat (or a Dutch oven on high). Add the ginger and onion, without oil, and sear until fragrant with dark spots on the edges, about 3 minutes.
- Turn the heat off and let the pot cool slightly.
- Add all remaining ingredients except the chicken breast.
- Pressure cook on high for 10 minutes. If using a Dutch oven instead, simmer on low for 2 to 3 hours with the lid tightly on.
- Release the pressure. Add the chicken breasts and cook on low for 10 to 15 minutes, until cooked through.
- Remove the chicken and shred it or slice it against the grain. Strain the hot broth to remove all the seasonings.
- Put noodles in each bowl, then add chicken, broth and your chosen garnish.
Summarized from Fit Men Cook's video. Watch it for the details.
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OnionGingerScallionCarrotChicken breastLimeBean sprout
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