Coconut Pho
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Indulge in this creamy, comforting Vietnamese noodle soup made with coconut milk and fresh herbs.
Ella x
Ingredients
- 400 grice noodles
- 200 mlcoconut milk
- 400 mlchicken broth
- 2 piecesginger(thinly sliced)
- 3 clovesgarlic(minced)
- 2 stalkslemongrass(bruised)
- 4 leaveskaffir lime leaves(fresh)
- 20 gcoconut oil(melted)
- 1 teaspoonsalt(to taste)
- 1 teaspoonblack pepper(to taste)
- 1 handfulfresh herbs(such as basil, mint, and cilantro)
- 200 gbean sprouts
- 400 gshredded chicken
Instructions
- 1
Bring the chicken broth to a boil in a large pot, then reduce the heat to a simmer.
Tip: Use a gentle heat to prevent the broth from boiling over.
- 2
Add the ginger, garlic, lemongrass, and kaffir lime leaves to the pot and simmer for 10 minutes.
Tip: This will help to infuse the broth with their flavors.
- 3
In a separate pot, heat the coconut oil over medium heat.
Tip: This will help to prevent the oil from separating.
- 4
Add the shredded chicken to the pot with the coconut oil and cook until heated through.
Tip: Make sure the chicken is heated evenly.
- 5
Add the coconut milk to the pot with the chicken and stir to combine.
Tip: This will help to create a creamy and rich broth.
- 6
Add the bean sprouts to the pot and cook until they are heated through.
Tip: Make sure the sprouts are heated evenly.
- 7
To serve, place some rice noodles in a bowl and ladle the hot broth and chicken over the top.
Tip: Garnish with fresh herbs and a sprinkle of black pepper.
- 8
Serve immediately and enjoy!
Tip: This dish is best served fresh, so be sure to serve it immediately after cooking.
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