Pho Noodle Soup | Liver Foundation

150g rice noodles (pho noodles or any noodles you have on hand are OK)
2 tablespoons olive oil
Half onion, thinly sliced
1 garlic clove, minced
1 tablespoon ginger, thinly sliced
500g chicken breast (skin removed)
1 bunch bok choy, cut lengthways into quarters
1 cup sliced veggies – whatever you have available such as carrot, mushrooms, broccoli, cauliflower
4 cups chicken broth – pick low sodium option
1 tablespoon fish sauce
Salt and pepper to taste
1 bunch of fresh coriander, chopped
1 lime, cut into wedges
Fresh chilli (red is the yummiest one – thinly sliced)
Sriracha (optional)
2 spring onions, chopped
Bean sprouts

Heat the oil in a large pot. Add the onion, garlic and ginger, and sauté for 2 to 3 minutes until fragrant.
Add the chicken broth and fish sauce. Stir to combine.
Bring to a boil, then reduce to a simmer. Let it simmer for 15 to 20 minutes.
Add chicken breast to the broth and cook for about 10 to 12 minutes until the chicken is cooked through.
Remove the chicken and shred it with a fork.
Add the veggies and while the broth simmers, cook the rice noodles according to package Method. Drain and set aside.
Divide the cooked noodles between two bowls. Pour the hot broth and veggies over the noodles.
Top with shredded chicken, chopped spring onions, fresh coriander, bean sprouts, and chilli if you like it spicy.
Serve with lime wedges on the side and a drizzle of siracha sauce