Vietnamese Chicken Noodle Soup

• 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

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

water, shallot, fresh ginger, garlic, fish sauce, salt, black pepper, chicken broth, chicken thighs, rice sticks, fresh bean sprout, green onions, fresh cilantro, fresh basil, mint, lime wedges, hot red chili peppers, fish sauce, chili oil

Taken from www.food.com/recipe/vietnamese-chicken-noodle-soup-223379 (may not work)