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Asian-Style Chicken Soup


Ginger, fish sauce, and rice noodles make this a chicken soup for aficionados of Thai cuisine.

  • Servings: 6

Photography: Standard

Source: Everyday Food, January/February 2012


  • 4 ounces vermicelli rice noodles
  • Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
  • 3 tablespoons fish sauce
  • 4 teaspoons soy sauce, plus more for serving
  • 2-inch piece fresh ginger, peeled, very thinly sliced crosswise
  • 2 scallions, thinly sliced
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup fresh basil leaves, torn if large
  • 5 ounces cherry tomatoes, halved (1 cup)
  • 1 jalapeno, thinly sliced
  • Lime wedges, for serving


  1. Soak noodles according to package instructions. Meanwhile, in a large pot, combine broth, fish sauce, soy sauce, and ginger and bring to a boil. Reduce heat and simmer until ginger is fragrant, 5 to 8 minutes. Stir in chicken and rice noodles and cook until warmed through, 2 minutes. Divide soup among 6 bowls; top with scallions, cilantro, basil, tomatoes, and jalapeno. Serve with lime wedges.

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