Soy-Free Bee Hoon Soup
Warm, comforting, and perfectly balanced, this Soy-Free Bee Hoon Soup is a lighter take on a beloved Southeast Asian noodle dish. Featuring tender rice vermicelli steeped in a fragrant chicken or vegetable broth infused with ginger and garlic, this recipe is a true celebration of fresh flavors. Packed with shredded chicken, vibrant carrots, and crisp bok choy, it’s a wholesome meal perfect for cozy nights or a quick, nourishing lunch. A splash of lime juice and a touch of fish sauce add layers of tangy and savory notes, while cilantro and red chili offer a fresh and fiery finish. Ready in just 40 minutes, this gluten-free and soy-free recipe is as versatile as it is satisfying, making it a family-friendly favorite that’s easy to customize.
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Ingredients
- 200 grams Rice vermicelli (Bee Hoon)
- 4 cups Chicken broth (or vegetable broth for a vegetarian option)
- 200 grams Boneless, skinless chicken breast
- 1 inch piece Ginger, sliced thinly
- 3 units Garlic cloves, minced
- 2 units Green onions, chopped
- 1 medium Carrot, julienned
- 2 cups Bok choy or Chinese cabbage, chopped
- 2 tablespoons Fish sauce
- 1 tablespoon Lime juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Cilantro, chopped
- 1 unit Red chili, sliced (optional, for garnish)
Directions
Step 1
Soak the rice vermicelli in warm water for about 10 minutes or until soft, then drain and set aside.
Step 2
In a large pot, bring the chicken broth to a simmer over medium heat.
Step 3
Add sliced ginger and minced garlic to the broth, and let it simmer for about 5 minutes to infuse the flavors.
Step 4
Add the chicken breast to the pot and poach for about 10 minutes or until cooked through. Remove the chicken and let it cool slightly before shredding it with a fork.
Step 5
Add the julienned carrot and chopped bok choy to the simmering broth and cook for 3-4 minutes until just tender.
Step 6
Stir in the fish sauce, lime juice, salt, and black pepper.
Step 7
Divide the softened rice vermicelli among serving bowls.
Step 8
Top the noodles with shredded chicken, then ladle the hot broth and vegetables over the top.
Step 9
Garnish with chopped green onions, cilantro, and sliced red chili, if using.
Step 10
Serve immediately with lime wedges on the side for extra tang, if desired.
Nutrition Facts
| Serving size | (1812.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1248.7 |
| Total Fat 11.7g | 0% |
| Saturated Fat 2.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 170mg | 0% |
| Sodium 7461.0mg | 0% |
| Total Carbohydrate 192.3g | 0% |
| Dietary Fiber 12.1g | 0% |
| Total Sugars 12.2g | |
| Protein 90.4g | 0% |
| Vitamin D 10IU | 0% |
| Calcium 378.7mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 1941.9mg | 0% |
Source of Calories