Spicy Asian Chicken and Noodle Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 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
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Directions: |
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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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: Calories: 197
Fat: 2.1g
Saturated fat: 0.5g
Monounsaturated fat: 0.8g
Polyunsaturated fat: 0.3g
Protein: 19.9g
Carbohydrate: 23.5g
Fiber: 2.7g
Cholesterol: 47mg
Iron: 2.1mg
Sodium: 635mg
Calcium: 53mg
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