|1||2-in. (5-cm) piece fresh gingerroot, thinly sliced|
|2||whole star anise|
|Noodles & Soup|
|4||oz (125 g) uncooked thin rice noodles|
|1||tsp (5 mL) vegetable oil|
|8||cups (2 L) chicken stock|
|2||tbsp (30 mL) fish sauce|
|1||bunch fresh watercress|
|3-3 1/2||cups (750-875 mL) shredded rotisserie chicken meat (1 small chicken)|
|1||can (15 oz or 398 mL) peeled whole straw mushrooms, drained|
Yield: 8 servings (12 1/2 cups/3 L)
Nutrients per serving: U.S. Nutrients per serving (about 1 1/2 cups/375 mL): Calories 200, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 45 mg, Carbohydrate 16 g, Protein 23 g, Sodium 760 mg, Fiber 2 g
U.S. Diabetic exchanges per serving: 1 starch, 3 low-fat meat (1 carb)
Cook's Tips: Thin rice noodles are also known as rice sticks or rice vermicelli and can be found in the Asian section of larger supermarkets. If no package directions are given, bring 2 qt. (2 L) water to a boil in (4-qt./3.8-L) Casserole. Add noodles and remove from heat. Let stand 2-4 minutes or until softened. Drain in medium Colander.
Fish sauce is commonly used in Southeast Asian cuisine. It can be found in Asian specialty markets and in the Asian section of larger supermarkets.
For an authentic presentation, serve this soup with chili sauce and hoisin sauce.