Pho-Style Chicken & Prawn Rice Noodle Soup
with Hoisin, Sriracha & Asian Greens
Calories
:
409 kcalProtein
:
53.2g proteinPreparation Time
:
30 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Gluten
- Soy
- Wheat
- Fish
- Crustaceans
- Sesame
- Soy
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1
Rice Noodle
1
Spring Onion
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
1 sachet
Vegetable Stock Pot
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish;)
330 g
Chicken Breast
1 packet
Asian Greens
1
Lime
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Mint
1 packet
Hoisin Sauce
(Contains: Soy, Sesame;)
1 packet
Sriracha
(May be present: Soy.)
Not included in your delivery
1 drizzle
olive oil
3.5 cup
Boiling water
½ tbs
sugar
Utensils
•Medium Saucepan
•Stor kastrull
Cooking Steps
1
- Boil the kettle. Half-fill a medium saucepan with boiling water.
- Cook rice noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-6 minutes.
- Drain, rinse and drizzle with olive oil.
2
- Meanwhile, slice white ends of spring onion then thinly slice remaining green tops.
- Heat a large saucepan over medium heat with a drizzle of olive oil. Cook Asian BBQ seasoning and spring onion until fragrant, 1 minute.
- Add the boiling water (3 1/2 cups for 2 people / 7 cups for 4 people) and stock concentrate and bring to the boil.
- Add chicken breast then reduce heat to medium and simmer until the chicken is cooked through, 10-14 minutes.
3
- While chicken is poaching, roughly chop Asian greens.
- Slice lime into wedges.
- Pick mint leaves.
4
- Using tongs, remove chicken from the saucepan and transfer to a plate. Cover to keep warm.
- Using a spoon, skim off any excess fat from the surface of the broth.
- To broth, add fish sauce & rice vinegar mix, the sugar and season to taste with salt.
5
- Increase heat to high and bring broth to a boil.
- Add peeled prawns, Asian greens and carrot and cook until tender, 3-4 minutes.
- Remove from heat and add a squeeze of lime juice.
6
- Slice chicken.
- Divide rice noodles between bowls. Top with chicken.
- Pour over pho broth and garnish with remaining spring onion.
- Serve with hoisin sauce, sriracha, mint and any remaining lime wedges. Enjoy!
