We’ve all been in What’s-For-Dinner-Hell.
You don’t want to eat anything too heavy, but you also want to be sure whatever you eat fills you up…you’d like for it to be healthy, quick and tasty. Gosh, aren’t you picky! Just kidding. I’m like that, too, and this soup hits just the spot. It’s perfect for chilly days, to sate a need for spice, and will blow open your sinuses if need be.
Let me give you a little history in the development of my herb & noodle soup.

Once upon a time my cousin married into a Vietnamese family. To impress her stern Vietnamese mother-in-law, my cousin decided to make traditional Pho soup. She pulled out all of the stops – a big-ass metal wash basin for her soup cauldron, soup bones that simmered for hours, all of the yummy fixins, you wouldn’t believe it. It was the most delicious soup I have ever had. I decided to master a simplified version of the soup, which I am now presenting to you.

HERB & NOODLE SOUP

Prep Garnish:
Mint
Basil
Cilantro
Green onions
Bean Sprouts
Spicy chili garlic sauce (I recommend Sriracha)

OPTIONAL: Paper thin slices of raw beef

In a large soup pot, heat 64 oz. low-sodium beef broth over medium heat.
Halve a lime, squeezing the juice into the broth and leave the lime in the liquid.

As the broth heats up, fix you rice noodles.
(Add rice noodles to boiling water – let cook for 2-4 minutes, drain in colander, rinse noodles with cold water)

In a bowl, add your noodles, spicy chili garlic sauce, garnish and beef (optional).
Ladle broth over items in bowl, stir contents with chopsticks (beef will cook in hot broth).

Eat and enjoy!