Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Asian-Style Chicken Soup 3.7 (29) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Standard Servings: 6 Ginger, fish sauce, and rice noodles make this a chicken soup for aficionados of Thai cuisine. Ingredients 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 ¼ cup fresh cilantro leaves ¼ cup fresh basil leaves, torn if large 5 ounces cherry tomatoes, halved (1 cup) 1 jalapeno, thinly sliced Lime wedges, for serving Directions 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. Print