Spicy Asian Chicken and Noodle Soup PT25M https://img3.recipesrun.com/201907/2019/1018/43/b/923254/300x200x50.jpg 6 servings Ingredients: 1/4 cup thinly sliced green onions 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh mint 1 tbsp. fresh lime juice 3 oz. uncooked wide rice sticks (rice-flour noodles) 6 cups water 1 (2-inch) peeled fresh ginger 1 1/2 tsp. Thai red curry paste 2 tsp. lower-sodium soy sauce 2 tsp. Sriracha (hot chile sauce) 1/2 cup thinly sliced snow peas 1/2 cup grated carrot (about 1 medium) 1 1/2 cups shredded rotisserie chicken breast 1 1/2 cups water 3 cups fat-free, lower-sodium chicken broth

Spicy Asian Chicken and Noodle Soup

By Jennifer

6 Person
25 Minutes
197 Calories
This broth packs a lot of flavor in just a little time. If you don't have the Sriracha on hand, thin slices of jalapeño pepper make a good substitute for this soup recipe.

Ingredients

  • 1/4 cup thinly sliced green onions

  • 1/4 cup chopped fresh cilantro

  • 1/4 cup chopped fresh mint

  • 1 tbsp. fresh lime juice

  • 3 oz. uncooked wide rice sticks (rice-flour noodles)

  • 6 cups water

  • 1 (2-inch) peeled fresh ginger

  • 1 1/2 tsp. Thai red curry paste

  • 2 tsp. lower-sodium soy sauce

  • 2 tsp. Sriracha (hot chile sauce)

  • 1/2 cup thinly sliced snow peas

  • 1/2 cup grated carrot (about 1 medium)

  • 1 1/2 cups shredded rotisserie chicken breast

  • 1 1/2 cups water

  • 3 cups fat-free, lower-sodium chicken broth

Method

  • 01
    Bring first 9 ingredients to a simmer in a medium saucepan; keep warm.
  • 02
    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.
  • 03
    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. Done!

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Spicy Asian Chicken and Noodle Soup

This broth packs a lot of flavor in just a little time. If you don't have the Sriracha on hand, thin slices of jalapeño pepper make a good substitute for this soup recipe.
01 Information
  • Grade easy
  • Serving 6 servings
  • Calorie 197 Kcal
  • Prep Time 10 Mins
  • Cook Time 15 Mins
  • Total Time 25 Mins
02 Ingredients
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1 tbsp. fresh lime juice
3 oz. uncooked wide rice sticks (rice-flour noodles)
6 cups water
1 (2-inch) peeled fresh ginger
1 1/2 tsp. Thai red curry paste
2 tsp. lower-sodium soy sauce
2 tsp. Sriracha (hot chile sauce)
1/2 cup thinly sliced snow peas
1/2 cup grated carrot (about 1 medium)
1 1/2 cups shredded rotisserie chicken breast
1 1/2 cups water
3 cups fat-free, lower-sodium chicken broth
03 Method
Step 1
Bring first 9 ingredients to a simmer in a medium saucepan; keep warm.
Step 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.
Step 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. Done!
04 Author
Jennifer Jennifer
56 Recipes
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