Vietnamese Chicken and Rice Noodle Soup Fragrant Vietnamese Pho Ga with Tender Chicken and Rice Noodles Ingredients: 1 whole chicken (about 3–4 lbs) 12 cups water 1 large onion, halved 1 (3-inch) piece of ginger, halved lengthwise 1 tablespoon salt 1 tablespoon fish sauce 1 tablespoon sugar 8 oz dried flat rice noodles (banh pho) 2 green onions, thinly sliced 1/2 cup cilantro leaves 1/2 cup Thai basil leaves 1 lime, cut into wedges 1 cup bean sprouts 1–2 Thai bird chilies, sliced (optional) Hoisin sauce and Sriracha (optional, for serving) Directions: Char the onion and ginger over an open flame or under the broiler until slightly blackened. In a large pot, add chicken, water, charred onion and ginger, salt, fish sauce, and sugar. Bring to a boil, then reduce to a simmer. Skim off any foam and cook for about 45–60 minutes, or until the chicken is tender and fully cooked. Remove the chicken from the broth. Let it cool slightly, then shred the meat. Strain the broth and return it to the pot. Keep warm. Cook the rice noodles according to package instructions. Drain and rinse under cold water. To assemble: Divide the noodles among bowls. Top with shredded chicken. Ladle the hot broth over. Garnish with green onions, cilantro, Thai basil, lime wedges, bean sprouts, and chilies if desired. Serve with hoisin and Sriracha on the side. Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes Kcal: 390 kcal | Servings: 6 servings #pho #phoga #vietnameserecipes #noodlesoup #asiansoup #vietnamesecuisine #homemadepho #chickensoup #comfortfood #healthyrecipes #glutenfree #noodlelovers #brothbasedsoup #easypho #chickennoodlepho #herbalpho #authenticvietnamese #phoathome #vietfoodlove #healingfood Warm, fragrant, and soul-soothing Vietnamese Chicken Pho is everything you crave on a cozy day. Pure comfort in every spoonful!

Mushroom and Spinach Soup Earthy Mushroom and Baby Spinach Soup with Garlic and Herbs Ingredients: 1 tablespoon olive oil 1 small onion, finely chopped 2 garlic cloves, minced 1 lb (450g) mushrooms, sliced (cremini, button, or a mix) 4 cups vegetable broth 2 cups baby spinach 1/2 cup coconut milk or heavy cream 1 teaspoon dried thyme Salt and pepper to taste Fresh parsley for garnish Directions: Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sauté until soft and fragrant (about 3–4 minutes). Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their moisture and begin to brown. Pour in the vegetable broth and bring to a simmer. Add dried thyme, salt, and pepper. Simmer uncovered for 10 minutes. Stir in the coconut milk or cream and the baby spinach. Cook for another 3–4 minutes, until the spinach wilts and the soup is heated through. Taste and adjust seasoning as needed. Garnish with chopped fresh parsley before serving. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 170 kcal | Servings: 4 servings #vegetariansoup #mushroomsoup #spinachrecipes #healthycomfortfood #meatlessmeals #dairyfreeoption #plantbasedcomfort #souprecipe #glutenfreesoup #onepotmeal #autumncooking #veganfriendly #herbsandgreens #creamywithoutcream #quickdinner #lightlunchideas #midweekmeals #healingfoods #souplovers #savoryandfresh Cozy up with a bowl of Mushroom and Spinach Soup — earthy, warm, and packed with wholesome flavors!

Creamy Carrot Soup Velvety Cream of Carrot Soup with a Hint of Ginger Ingredients: 1 tablespoon olive oil 1 medium onion, diced 2 garlic cloves, minced 1 tablespoon fresh ginger, grated 6 large carrots, peeled and chopped 4 cups vegetable broth 1 cup coconut milk (or heavy cream) 1/2 teaspoon ground cumin Salt and pepper to taste 1 tablespoon lemon juice (optional) Fresh parsley or cilantro, chopped (for garnish) Directions: Heat olive oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until translucent. Stir in garlic and ginger, cooking for another 1–2 minutes. Add chopped carrots and cumin, stirring to coat the carrots evenly. Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until carrots are tender. Remove from heat. Use an immersion blender to puree the soup until smooth (or blend in batches in a regular blender). Stir in coconut milk and lemon juice, if using. Simmer for 5 more minutes to warm through. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 190 kcal | Servings: 4 servings #carrotsoup #creamsoup #vegetarianrecipes #vegansoup #healthysoups #comfortfood #carrotrecipes #easymeals #souprecipe #cozydinners #homemadefood #coconutsoup #dairyfreeoptions #plantbasedmeals #healingfoods #winterwarmers #detoxrecipes #simpleingredients #immuneboosting #glutenfree 🥕 Dive into a bowl of this creamy, dreamy Carrot Soup! With a touch of ginger and coconut milk, it's the perfect blend of comfort and flavor. 🧡✨