November 3, 2011

In the Kitch: Spicy Asian Chicken and Noodle Soup

Soups were never my favorite dish - I think it's because it was always canned and loaded with sodium. These days I love to cook and am always interested in trying new recipes. Since I'm suffering from a cold I thought a chicken noodle soup would be appropriate today (I omitted the chicken this time)!

Spicy Asian Chicken and Noodle Soup
Serves 4 | Cal: 197 Protein: 19.9g Protein: 19.9g
Carbs: 23.5g Fiber: 2.7g Sodium: 635mg

3 cups fat-free, lower-sodium chicken broth $
1 1/2 cups water
1 1/2 cups shredded rotisserie chicken breast $
1/2 cup grated carrot (about 1 medium)
1/2 cup thinly sliced snow peas
2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
2 teaspoons lower-sodium soy sauce $
1 1/2 teaspoons Thai red curry paste
1 (2-inch) piece peeled fresh ginger

6 cups water
3 ounces uncooked wide rice sticks (rice-flour noodles)
1 tablespoon fresh lime juice $
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro $
1/4 cup thinly sliced green onions $

Directions:
1. Bring first 9 ingredients to a simmer in a medium saucepan; keep warm.
2. Bring 6 cups water to a boil in a large saucepan. Add rice noodles; cook 3 minutes. Drain. Place about 1/4 cup rice noodles in each of 4 bowls.
3. Discard ginger. Add juice to broth mixture; stir. Ladle 1 1/3 cups broth mixture over each serving; top with 1 tablespoon each mint, cilantro, and green onions.

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