Heat shredded chicken and cooked rice vermicelli noodles & other ingredients in chicken broth until hot.
Serve topped with sliced jalapeño, Thai basil leaves, bean sprouts, thinly sliced red onion, and lime wedges.
Season soup to taste with Sriracha and hoisin sauce.
I added Cabbage & Bok Choy to the broth. I might add garlic & ginger next time. Also, I served soy sauce & bean paste, along with the lime & Sriracha to be added to each individual bowl I did not use jalapeno nor basil. Also ..I use Better than Bouillon Chicken broth, & I really love it!
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|Serving Size: 1 Recipe (1878g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1943 (51%)|
|Amt Per Serving||% DV|
|Total Fat 215.9g||288 %|
|Saturated Fat 61.1g||305 %|
|Monounsaturated Fat 87.6g|
|Polyunsanturated Fat 46.9g|
|Cholesterol 1183.4mg||364 %|
|Sodium 1441.3mg||50 %|
|Potassium 3404.3mg||90 %|
|Total Carbohydrate 121.5g||36 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 113.8g|
|Protein 327.4g||468 %|
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Calories per serving: 3809
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