Spicy Asian Chicken and Noodle Soup
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Recipe type: Dinner
Author: Amanda N
Prep time: 3 mins
Cook time: 4 mins
Total time: 7 mins
Serves: 5
From Cooking Light
Ingredients
  • 3 cups fat-free, lower-sodium chicken broth
  • 1 1/2 cups water
  • 1 1/2 cups pre-cooked chicken breast
  • 1/2 cup grated carrot (about 1 medium) (I sliced mine)
  • 1/2 cup thinly sliced snow peas
  • 2 teaspoons Sriracha
  • 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 (through ginger) 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.
Notes
This needs something... maybe shitake mushrooms. If you have leftover broth, re-heat it in the microwave for about 4 minutes with the dried rice sticks thrown right in. Perfect!
Recipe by Wine and a Spoon at http://wineandaspoon.com/seasonal-blahs/