PHO-STYLE SOUP

Thérèse Buckingham for Vitality in Focus

Yields 3 large portions

Serves 2 cups

Chicken Noodle Pho-Style Soup with Vegetables

This good for you, flavorful soup stands on its own for a satisfying meal.

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Ingredients

• 7 boneless chicken breast tenders; about 3/4 pound
• 3 TBS Coconut Aminos
• 1 TBS fish sauce
• 2 TBS Umami
• 1/2 tsp chili pepper flakes
• 2 tsp coconut oil
• 1 quart Pacific Organic Chicken Pho Soup Base
• thumb size piece of fresh ginger; sliced
• 1 cup shiitake mushrooms; sliced
• 1 cup carrots; shredded
• 1 cup snow peas; sliced
• 1 cup red pepper; chopped
• 3 scallions, white and light green parts; sliced
• 1/2 cup packed cilantro leaves
• 1 lime; quartered

Instructions

• Mix the Coconut Aminos, Umami, fish sauce and chili flakes in a small bowl.
• Put the chicken tenders into a glass bowl, pour the sauce over the chicken and turn to coat
• Let the chicken sit while preparing the other ingredients or up to 24 hours in the refrigerator.
• Chop and slice the vegetables and keep them in separate piles.
• Heat coconut oil in grill pan on medium high heat
• Sear chicken tenders on all sides, turn heat down and continue to cook chicken for about 10 minutes; turning every 3 minutes.
• While the chicken cooks pour the soup base in a soup pot, bring to a slow boil and then simmer.
• Drop ginger, shiitake mushrooms and carrots into broth and keep it just below boiling.
• Take chicken off of heat when cooked through and let it sit for 5 minutes before shredding.
• Add cooked chicken to the broth. If it is still pink it will finish cooking in the broth.
• Add the red pepper and snow peas to broth. Cook for 2-3 minutes.
• Ladle soup into bowls and top with cilantro leaves, onions and a squeeze of lime.

Notes