Ingredients:

  • 1 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 6 cups low-sodium chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 8 oz thin rice noodles
  • 1 lb chicken breast, thinly sliced
  • 2 cups baby spinach
  • 2 scallions, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Heat the neutral oil in a pot over medium heat. Add the minced garlic and grated ginger, sautéing for 1–2 minutes until fragrant but not brown.
  2. Pour in the chicken broth, soy sauce, fish sauce, and rice vinegar. Bring to a gentle boil, then reduce heat to a simmer and stir in the toasted sesame oil. Simmer for 5 minutes.
  3. Add the thinly sliced chicken breast and baby spinach to the simmering broth. Cook for 3–5 minutes until the chicken is opaque and cooked through.
  4. Turn off the heat. Stir in the rice noodles and let them sit in the hot broth for 2–3 minutes until translucent and tender.
  5. Garnish with sliced scallions, chopped cilantro, and a squeeze of fresh lime juice before serving.