Since the coming days have started to become bitter cold, I decided to share this heart warming soup recipe from back home. Let’s get to it, but here’s a reminder that you can pick up the vermicelli noodles with these pretty chopsticks and slurp the soup with this white porcelain small soup ladle.
1 breast chicken or thigh
3 cloves garlic (smashed then sliced thinly)
1 cup julienned carrots
1 cup sliced celery
1 Tbsp. Olive oil
1 Tbsp. Fish sauce
1 onion, sliced thinly
half packet of Annatto powder (whisked with boiling broth until dissolved)
1/2 pound Vermicelli noodles (pre-soaked with hot water to soften, cut with kitchen shear into bite size)
10 cups of water boiled with 4 Tbsp. Better Than Boillion Seasoned Vegetable Base
1/2 tsp. ground black pepper
some scallions, cilantro, and lime wedges
1. After boiling water and Better Than Bouillon Base Broth, add in the chicken and cook until done, shred the chicken meat into bite-sized pieces, separate the meat from the broth.
2. Sauté the garlic with the olive oil in a wide pot on medium heat then followed with onions until translucent. Add the shredded chicken meat and add fish sauce, stir well, and sauté for 2-4 minutes.
3. Add the broth and the dissolved Annatto powder, boil until it simmers. Add the carrots, simmer for 3 minutes, then the celery and lastly the Vermicelli noodles stir well and simmer for another 2 minutes.
4. Ladle into a soup bowl, throw in some sliced scallions and cilantro leaves with a sliced lime on top to squeeze later.
So here it is folks, very good soup to serve for everybody coming home from the chilling cold outside. Immediate warmth is guaranteed.