Vietnamese Chicken Noodle Soup

• 4 cups water
• 1/2 cup sliced shallots
• 1/4 cup minced peeled fresh ginger
• 5 teaspoons minced garlic (about 2 large cloves)
• 1 tablespoon Thai fish sauce
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 (15.75-ounce) cans fat-free, less-sodium chicken broth
• 1 1/2 pounds skinless, boneless chicken thighs
• 1/4 pound uncooked rice sticks (rice-flour noodles) or vermicelli
• 1 cup fresh bean sprouts
• 2 tablespoons thinly sliced green onions
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons thinly sliced fresh basil
• 2 tablespoons thinly sliced fresh mint
• 4 lime wedges
• Chopped hot red or Thai chile (optional)
• Fish sauce (optional)
• Chili oil (optional)

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

water, shallots, fresh ginger, garlic, fish sauce, salt, black pepper, chicken broth, skinless, rice, fresh bean sprouts, green onions, fresh cilantro, fresh basil, mint, lime wedges, hot red, sauce, chili oil

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