Spicy, low fat soup. My husband and I had wonderful soup at a local Vietnamese restaurant and I tried to duplicate it at home. It's not exactly the same, but pretty close!
**I use Marjon fresh stir fry vegetables in a bag - the veggies are napa cabbage, Chinese cabbage, cabbage, carrots, red cabbage, bok choy, onions, savoy, broccoli and snow peas
Pour the stock into a large pan. Add the garlic chili sauce and hot chili sauce. Add 3/4 of the scallions and 3/4 of the cilantro. Turn the heat on low and cook for about 20 minutes. Add the vegetables and cook for 10 minutes.
Add the Chinese noodles, a dash of lemon juice and 3/4 of the bean sprouts and cook for 5-10 minutes.
Serve the soup and put the remaining scallions, cilantro and bean sprouts on the side adding as you like.
I usually also make vegetable egg rolls or spring rolls to go with the soup.
| Servings: | 2 |
| Time: | 5 Minutes Preparation Time 45 Minutes Cooking Time |
By Lisa from Tampa
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I recently came down with a killer cold and wanted chicken soup. However, I don't really care for traditional chicken noodle soup, especially the canned kinds.
This is a delicious soup. Its perfect for cold weather and pairs well with French bread.
