Found this wonderful soup recipe in Every day with Rachael Ray magazine. If you haven’t tried it yet, now is the time!
Spicy Asian Chicken Noodle Soup
Servingsservings
Prep time
10
minutesCooking time
30
minutesCalorieskcal
Ingredients
boneless chicken breast – 12 oz
chicken broth – 6 cups
red curry paste – 2 teaspoons
low sodium soy sauce – 2 tablespoon
rice noodles – 5 oz
red bell pepper – 1, thinly sliced
scallions – 1, sliced
cilantro – 1 bunch
lime – 1
Directions
- In a medium saucepan, bring the chicken breast and broth to a boil.
- Lower the heat; cover and simmer until the chicken is cooked.
- Remove the chicken; let cool. Shred the meat, reserve.
- Whisk the curry paste, into the broth, add soy sauce and return to a simmer over the medium-high heat.
- Add the noodles and bell pepper and cook until noodles are just tender, about 3 min. Stir in the chicken.
- Ladle the soup into bowls and top with the scallions and cilantro leaves. Serve with the lime wedges.
