Ingredients
4 ounces vermicelli rice noodles
Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
3 tablespoons fish sauce
4 teaspoons soy sauce, plus more for serving
2-inch piece fresh ginger, peeled, very thinly sliced crosswise
2 scallions, thinly sliced
1/4 cup fresh cilantro leaves
1/4 cup fresh basil leaves, torn if large
5 ounces cherry tomatoes, halved (1 cup)
1 jalapeno, thinly sliced
Lime wedges, for serving
Preparation
Soak noodles according to package instructions. Meanwhile, in a large pot, combine broth, fish sauce, soy sauce, and ginger and bring to a boil. Reduce heat and simmer until ginger is fragrant, 5 to 8 minutes. Stir in chicken and rice noodles and cook until warmed through, 2 minutes. Divide soup among 6 bowls; top with scallions, cilantro, basil, tomatoes, and jalapeno. Serve with lime wedges.
