Hubby and I made a pot of yummy Spicy Asian Chicken and Noodle soup last night for dinner, and after posting pics on IG, several wanted me to share the recipe. This has become a favorite, especially when fighting a cold and stuffy nose, that I was surprised I had not already shared it with you all.
Spicy Asian Chicken and Noodle Soup
from Cooking Light Ultimate Chicken Cookbook magazine
3 C fat-free, lower-sodium chicken broth
1 1/2 C water
1 1/2 C shredded rotisserie chicken breast
1/2 C grated carrot (about 1 medium)
1/2 C thinly sliced snow peas (we omitted as hubby does not care for them)
2 tsp Sriracha (hot chili sauce, such as Huy Fong)
2 tsp lower-sodium soy sauce
1 1/2 tsp Thai red curry paste
1 (2-inch) piece peeled fresh ginger
6 C water
3 oz uncooked wide rice sticks (rice flour noodles) *we prefer the narrow
1 Tbs fresh lime juice
1/4 C fresh mint
1/4 C fresh cilantro
1/4 C thinly sliced green onions
1. Combine the first 9 ingredients in a medium saucepan. Bring to a simmer, 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 lime 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.
*Hubby likes to cook the soup mixture with the herbs and green onions in it, as he finds the flavor is better.
Hope you are staying warm!!