Description
Recipe adapted from Platings & Pairings
Ingredients
1 tbsp ghee or pure olive oil
1 onion, cut into 4 pieces
8 oz rice noodles
1/2 tsp cinnamon powder
2, 2 inch pieces fresh ginger, chopped
1/2 tsp cardamom powder
1 tsp coriander powder
3 star anise
1/2 tsp clove powder
2 cups chicken bone broth + 6 cups filtered water
2 lbs chicken breasts
1 apple, roughly chopped
1/2 cup cilantro, chopped
2 tbsp tamari
1 tbsp coconut sugar
1 tsp salt
optional toppings:
bean sprouts
cilantro
sriracha
limes
jalapenos
Instructions
Set the instant pot to the saute function and add oil, onion, and ginger.
Let sit for about 4 minutes, until slightly charred.
Next, add spices: cinnamon, cardamom, coriander, star anise and cloves.
Stir for 1 minute, until fragrant.
Next, add liquid, apple, cilantro, chicken, tamari and sugar. Secure the lid.
Select manual and pressure cook on high for 15 minutes.
While pressure cooking, cook noodles in a medium pot according to directions.
When pressure cooking is done, allow to naturally release for 10 minutes.
Remove chicken, and strain the broth into a large mixing bowl or pot.
Chop or shred chicken with 2 forks, then add back into broth.
Ladle soup into bowls and top with noodles and any desired toppings.
Enjoy!
Notes
Recipe adapted from Platings & Pairings
- Prep Time: 20 min
- Cook Time: 15 min
- Cuisine: Vietnamese