Quick Chicken Noodle Pho

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

Heat Scale
Submit Recipe

Serves 4

Ingredients

1 tablespoon minced peeled fresh ginger
1 32 ounce carton Progresso Chicken Cooking Stock
4 boneless, skinless chicken thighs
1 teaspoon fish sauce
1 teaspoon sugar
8 ounces dried rice noodles
1 scallion, thinnly sliced
2 cups mung bean sprouts
1/2 cup Thai basil
1 lime cut into wedges
2 red serrano chiles
Hot Sauce, Sriracha, or hoisin sauce (optional)

Instructions

1. Combine Progresso Chicken Cooking Stock and fresh ginger in a stockpot over moderate heat. Add chicken thighs, sugar and fish sauce. Bring to a boil. Reduce heat and simmer until the chicken is cooked, about 30 minutes.

2. While stock is simmering, prepare noodles according to package direction. Drain and keep warm.

3. When chicken is cooked, remove from pot and cut into bite sized pieces. Strain stock.

4. Divide warm noodles between four bowls. Add chicken. Ladle the broth over noodles and chicken. Serve with scallions, bean sprouts, lime wedges, thai basil and serrano chiles. Add hot sauce, sriracha or hoisin sauce as desired.

By Diane Boyd
From capefearnutrition.com