Chicken And Corn Vermicelli Noodle Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add ginger and garlic, and cook for 1-2 minutes until fragrant.
• STEP 2.Add chicken broth, water, soy sauce, and fish sauce to the pot. Bring to a boil.
• STEP 3.Add chicken breasts and cook for 10-15 minutes until cooked through. Remove the chicken from the pot and shred it with two forks.
• STEP 4.Return the shredded chicken to the pot. Add corn kernels and vermicelli noodles. Cook for 5 minutes until the noodles are tender.
• STEP 5.Stir in lime juice and season with salt and pepper to taste.
• STEP 6.Serve the soup hot, garnished with fresh herbs like cilantro or Thai basil. Enjoy!

Cooking Tips

• You can use leftover cooked chicken or rotisserie chicken for a quicker version of this soup.
• Feel free to add other vegetables like sliced mushrooms or bok choy to the soup for extra flavor and nutrition.
• If you prefer a spicier soup, add a few dashes of hot sauce or chili flakes.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the soup in a pot over medium heat until heated through.
• Serve the chicken and corn vermicelli noodle soup with additional lime wedges and fresh herbs for a burst of flavor.