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Spicy Asian Chicken and Noodle Soup

  • 4servings
  • 197calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C
MineralsFluorine, Chromium, Iron, Magnesium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 cups fat-free, lower-sodium chicken broth

  2. 1 1/2 cups water

  3. 1 1/2 cups shredded rotisserie chicken breast

  4. 1/2 cup grated carrot (about 1 medium)

  5. 1/2 cup thinly sliced snow peas

  6. 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)

  7. 2 teaspoons lower-sodium soy sauce

  8. 1 1/2 teaspoons Thai red curry paste

  9. 1 (2-inch) piece peeled fresh ginger

  10. 6 cups water

  11. 3 ounces uncooked wide rice sticks (rice-flour noodles)

  12. 1 tablespoon fresh lime juice

  13. 1/4 cup chopped fresh mint

  14. 1/4 cup chopped fresh cilantro

  15. 1/4 cup thinly sliced green onions

Instructions Jump to Ingredients ↑

  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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