Immunity boosting chicken pho

This fragrant soup is not only a delicious and clean meal which will fill you up without making you feel sluggish. It also has some great immunity-boosting benefits from the herbs, ginger and the delicious chicken broth. It’s a different take on mum’s chicken soup. Great for the body and soul.

Thailand Noodle soup with pork and chilli on wooden tableBroth

  • 1 thumb size piece fresh ginger, unpeeled and sliced.
  • 1 teaspoons toasted coriander seeds
  • 1 whole clove
  • 1 small brown onion, halved
  • 6 cups chicken broth (homemade is best)
  • 1 tablespoon fish sauce
  • Salt and pepper to taste


  • 350 g thin rice noodles (you can often find these in the veggie section of the supermarket or in the international food aisle)
  • 200 g cooked and shredded chicken (you can use leftover roasted chicken)
  • 3 spring onions, green part only, thinly sliced
  • ¼ cup coriander, chopped


  • 150g mung bean sprouts
  • 8 sprigs mint
  • 8 sprigs basil
  • 1 fresh chili pepper, seeded and thinly sliced (add more or less depending on how hot you like it
  • 1 lime, cut into wedges


Add the broth ingredients together into a large pot and bring it to a boil over medium-high heat. Decrease the heat to medium-low, cover and simmer for 20 minutes. Taste; you may want to add a bit more fish sauce. When the broth is to your liking sieve through a fine sieve and cover to keep hot.

While you’re cooking the broth in another bowl, soak the rice noodles in warm water until softened (about 10 minutes). Bring a large saucepan of salted water to a boil, add the noodles and cook for 3 minutes, or just until tender. Drain well.

To assemble, divide the noodles and chicken among 4 bowls, ladle in broth to cover and top with the spring onions and coriander. Serve with a plate of the bean sprouts, mint, basil, jalapeño and lime wedges alongside. If you’re feeling particularly hungry you can also add a boiled egg.