Vietnamese Ginger Chicken Soup

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Another weight watchers recipe (3 points per serving).

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Steps

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Blacken ginger and onions by threading on a metal skewer and holding over a gas burner flame and turning until scorched on all sides.

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Leave one piece ginger whole , chop the other when cool.

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Combine broth , chicken , fish sauce , peppercorns , blackened onions , and the whole ginger piece in a large saucepan and bring to a boil.

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Reduce heat and simmer , covered , until the chicken is cooked through , about 5 minutes.

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Remove chicken and shred into bite-sized pieces.

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Continue simmering broth for about 20 minutes.

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In the mean time , soak vermicelli in a large bowl of warm water until softened , about 10 minutes.

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Drain and set aside.

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Strain broth , discard solids , and return to a boil.

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Add chopped ginger and scallions , reduce heat and simmer for 5 minutes.

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To serve: divide vermicelli into 4 bowls , tops with bean sprouts and shredded chicken , then ladle over broth.

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Serve with cilantro , mint , and lime on the side.

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Ingredients

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ginger, onions, reduced-sodium chicken broth, boneless skinless chicken breasts, fish sauce, black peppercorns, rice vermicelli, scallions, bean sprouts, cilantro, mint, lime wedge