Pho Ginger and Lime Soup

Name: Pho Ginger and Lime Soup
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 8
Cuisine: Vietnamese, Asian
Ingredients: 473 milliliters sliced carrots; 1 Tbsp cayenne pepper; 3 liters chicken broth; 1 Tbsp curry powder; 4 inches fresh ginger, peeled and chopped, or to taste; 1 green onion, finely chopped; 1 Tbsp ground ginger; 8 servings salt and ground black pepper to taste; 1 jalapeno pepper, finely chopped; 6 limes, juiced, divided; 1 leek, cut into matchstick-size pieces; 1 large red onion, diced; 2 teaspoons sesame oil, divided; 4 skinless, boneless chicken breast halves, cubed; 255 grams package udon noodles

Pho Ginger and Lime Soup might be just the main course you are searching for. This recipe serves 8. This recipe covers 18% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 243 calories, 19g of protein, and 4g of fat per serving. It is perfect for Autumn. A mixture of green onion, udon noodles, salt and ground pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the curry powder you could follow this main course with the Curry Ice Cream with Mango and Pistachio as a dessert. It is an affordable recipe for fans of Vietnamese food.

Instructions

Heat 1 teaspoon sesame oil in a large pot over low heat; cook and stir ginger in the hot oil for 10 minutes.

Ingredients you will need

Sesame Oil

Ginger

Cooking Oil

Equipment you will use

Pot

Pour chicken broth over ginger, cover pot, and simmer for 30 minutes.

Ingredients you will need

Chicken Broth

Ginger

Equipment you will use

Pot

Stir onion and carrots into broth and simmer until carrots are tender, about 10 minutes. Gradually add curry powder, ground ginger, cayenne pepper, salt, and black pepper to broth; stir in jalapeno pepper and half the lime juice. Simmer broth over low heat, stirring about every 15 minutes, until flavors have blended, about 45 hour.

Ingredients you will need

Jalapeno Pepper

Cayenne Pepper

Ginger Powder

Black Pepper

Curry Powder

Lime Juice

Carrot

Broth

Onion

Salt

Fill a large pot with lightly salted water and bring to a rolling boil. Drop udon in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes; drain.

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

Heat 1 teaspoon sesame oil in a skillet over medium heat; cook and stir chicken in the hot oil until no longer pink in the center, about 10 minutes.

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Sesame Oil

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Transfer chicken to broth and stir leek and green onion into broth; simmer for 5 to 10 more minutes.

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Green Onions

Whole Chicken

Broth

Leek

Remove pot from heat.

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Pot

Portion udon noodles into each serving bowl; ladle broth over noodles.

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Udon Noodles

Pasta

Broth

Equipment you will use

Ladle

Bowl

Add remaining lime juice to each serving.

Ingredients you will need

Lime Juice

Equipment

Ingredients

Servings:

473milliliters

sliced carrots 1Tbsp

cayenne pepper 3liters

chicken broth 1Tbsp

curry powder 4inches

fresh ginger, peeled and chopped, or to taste 1

green onion, finely chopped 1Tbsp

ground ginger 8servings

salt and ground black pepper to taste 1

jalapeno pepper, finely chopped 6

limes, juiced, divided 1

leek, cut into matchstick-size pieces 1large

red onion, diced 2teaspoons

sesame oil, divided 4

skinless, boneless chicken breast halves, cubed 255grams

package udon noodles

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Lang & Reed Napa Valley Chenin Blanc. It has 4.5 out of 5 stars and a bottle costs about 30 dollars.