Thai chicken noodle soup Ingredients 1 teaspoon olive oil 3 tablespoons minced shallots 2 tablespoons minced fresh garlic 1 tablespoon grated peeled fresh ginger 410mls chicken stock 3 (5-inch) pieces peeled fresh lemongrass, crushed 2 cups water 2 cups shredded skinless, boneless chicken breast 2 cups chopped pak choy 1/4 cup fresh cilantro leaves 1/4 cup small fresh basil leaves 2 tablespoons fresh lime juice 1/4 teaspoon salt 2 cups hot cooked whole-grain rice noodles 1/8 teaspoon crushed red pepper Preparation Total: 40 Minutes 1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add shallots; cook 1 minute, stirring frequently. Add garlic and ginger; cook 30 seconds, stirring constantly. Add broth; bring to a boil, scraping pan to loosen browned bits. Add lemongrass and 2 cups water to broth mixture; bring to a boil. Reduce heat; simmer 10 minutes. Stir in chicken and pak choy; simmer 5 minutes. Discard lemongrass. Remove from heat; stir in cilantro, basil, lime juice, and salt. Place 1/2 cup noodles in each of 4 bowls; top each serving with 1 1/4 cups soup. Sprinkle with red pepper. Nutritional Information Calories 207 Fat 3.6 g Satfat 0.8 g Monofat 1.6 g Polyfat 0.5 g Protein 22.5 g Carbohydrate 22.2 g Fiber 1 g Cholesterol 50 mg Iron 1 mg Sodium 663 mg Calcium 59 mg
Posted on: Wed, 26 Nov 2014 09:16:07 +0000