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Chicken Pho Noodle Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 tablespoons vegetable oil
  • 15 g fresh ginger, peeled and grated
  • 1 clove of garlic, peeled and finely chopped
  • 1 Knorr Chicken Stock Cube
  • 100 g rice vermicelli
  • 1 tablespoon fish sauce
  • 100 g mangetout, washed and halved lengthways
  • 1 lime, juiced
  • 200 g cooked chicken strips

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

253kcal

Energy (kJ)

1056kJ

Protein (g)

13.0g

Carbohydrate incl. fibre (g)

27.6g

Carbohydrate excl. fibre (g)

26.4g

Sugar (g)

1.6g

Fibre (g)

1.2g

Fat (g)

10.4g

Saturated fat (g)

2.2g

Unsaturated fat (g)

7.2g

Monounsaturated fat (g)

2.7g

Polyunsaturated fat (g)

4.5g

Trans fat (g)

0.0g

Cholesterol (mg)

44mg

Sodium (mg)

1165mg

Salt (g)

2.91g

Vitamin A (IU)

264IU

Vitamin C (mg)

20.4mg

Calcium (mg)

36mg

Iron (mg)

1.24mg

Potassium (mg)

257mg

Total

1010kcal

4224kJ

52.2g

110.4g

105.5g

6.3g

4.9g

41.6g

8.9g

29.0g

10.9g

18.1g

0.1g

176mg

4658mg

11.64g

1054IU

81.7mg

142mg

4.95mg

1028mg


  • 1 Place a 2-litre saucepan over a medium-low heat, add the oil, ginger and garlic, then fry for 1 minute.
  • 2 Boil the kettle. Measure out 900ml of boiling water in a measuring jug, then crumble in the Knorr Chicken Stock Cube and stir to make a stock. Pour into the pan and bring to a simmer.
  • 3 Break in the rice noodles and cook until tender, adding the fish sauce and mangetout for the final 2 minutes. Squeeze in the lime juice and remove from the heat.
  • 4 Divide the chicken equally between 4 serving bowls. Ladle over the soup and serve straightaway.