Vietnamese Chicken Noodle Soup - cooking recipe

Ingredients

4 cups water
1/2 cup sliced shallot
1/4 cup minced peeled fresh ginger
5 teaspoons minced garlic
1 tablespoon fish sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (15 3/4 ounce) cans fat free chicken broth
1 1/2 lbs boneless skinless chicken thighs
1/4 lb uncooked rice sticks
1 cup fresh bean sprout
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons thinly sliced fresh basil
2 tablespoons thinly sliced of fresh mint
4 lime wedges
chopped hot red chili peppers or Thai chile
fish sauce
chili oil

Preparation

In a large pot, combine the first 9 ingredients; bring to a boil.
Decrease heat and simmer 15 minutes or until chicken is done.
Remove chicken from pan; cool slightly; cut into bite-size pieces.
Cook rice sticks in boiling water for 5 minutes; drain.
Divide chicken and noodles evenly among 4 large bowls.
Ladle 2 cups soup into each bowl.
Top each serving with 1/4 cup sprouts, 1 1/2 teaspoons each of onions, cilantro, basil, and mint.
Serve with lime wedges; garnish with chopped chile, fish sauce, or chili oil.