Spicy Asian Chicken and Noodle Soup
You can never have too many main course recipes, so give Spicy Asian Chicken and Noodle Soup a try. One portion of this dish contains roughly 17g of protein, 3g of fat, and a total of 191 calories. This dairy free recipe serves 4 and costs $1.78 per serving. 2448 people found this recipe to be yummy and satisfying. This recipe is typical of Asian cuisine. From preparation to the plate, this recipe takes about 35 minutes. A mixture of fresh mint, thai red curry paste, low sodium chicken broth, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by A Cedar Spoon. It can be enjoyed any time, but it is especially good for Winter. With a spoonacular score of 79%, this dish is solid. If you like this recipe, you might also like recipes such as Spicy Asian Chicken and Noodle Soup, Spicy Asian Chicken Turnip Noodle Soup, and Spicy Asian Chicken and Noodle Casserole.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
1/2 cup carrot, grated (about 1 medium carrot)
1 1/2 cups cooked rotisserie chicken breast
1 (2 inch) piece of fresh ginger, peeled
1/4 cup chopped fresh mint, cilantro and green onion for garnish
1 tablespoon fresh lime juice
3 cups low sodium chicken broth
2 tsp soy sauce (I use low sodium)
3 ounces uncooked wide rice noodles (rice-flour noodles)
1/2 cup snow peas, thinly sliced
3 tsp Sriracha (hot chile sauce) (2 tsp for less spice)
1 1/2 teaspoons Thai red curry paste
1 1/2 cups water
Equipment:
ladle
bowl
pot
Cooking instruction summary:
Bring the first 9 ingredients to a simmer in a large pot and let simmer for about 5-8 minutes (until vegetables are tender) and then turn to low to keep warm.Cook rice noodles according to package.Discard ginger from large pot, add lime juice and stir.Ladle 1 1/3 cups broth into a bowl and top with rice noodles, mint, cilantro and green onions (optional).
Step by step:
1. Bring the first 9 ingredients to a simmer in a large pot and let simmer for about 5-8 minutes (until vegetables are tender) and then turn to low to keep warm.Cook rice noodles according to package.Discard ginger from large pot, add lime juice and stir.Ladle 1 1/3 cups broth into a bowl and top with rice noodles, mint, cilantro and green onions (optional).
Nutrition Information:
covered percent of daily need
