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Vietnamese Ginger Carrot and Chicken Soup
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Course Soup
Cuisine Vietnamese
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 4 medium carrots, peeled and sliced into rounds
  • 1 pound boneless skinless chicken breasts
  • 6 cups chicken broth
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1/4 cup chopped fresh cilantro
  • 2 green onions, sliced
  • Freshly ground black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and cook for 2 minutes until the onion softens and the ginger smells fragrant.
  • Add the carrots and stir for 1 minute. Pour in the chicken broth and bring the mixture to a gentle boil.
  • Place the chicken breasts into the pot. Reduce the heat to a simmer and cook for 15 minutes until the chicken is cooked through.
  • Remove the chicken from the pot, shred it with two forks, and return it to the broth.
  • Stir in the fish sauce and lime juice. Taste and add black pepper if needed.
  • Ladle the soup into bowls and top each serving with cilantro and green onions.

Notes

Use chicken thighs instead of breasts if you prefer a richer broth. The soup reheats well on the stove, though the carrots soften more after the first day. Skip the cilantro if you do not have it and add extra green onion instead.
Course: Soup
Cuisine: Vietnamese
Equipment: Large Pot, Cutting Board, Knife