Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Asian-Style Chicken Soup 3.7 (30) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print