Asian Chicken Noodle Soup

Randy Mayor; Jan Gautro
Grated ginger and lemongrass give this traditional chicken noodle soup an international flair. Feel free to add extra vegetables such as mushrooms, peas, or carrots.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 289
Caloriesfromfat 17 %
Fat 5.3 g
Satfat 0.9 g
Monofat 1.2 g
Polyfat 2.5 g
Protein 32.6 g
Carbohydrate 23.9 g
Fiber 1 g
Cholesterol 66 mg
Iron 2.1 mg
Sodium 738 mg
Calcium 31 mg

Ingredients

1 tablespoon vegetable oil
1 tablespoon bottled minced garlic
1 tablespoon bottled grated ginger
2 stalks fresh lemongrass, peeled
2 cups water
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 pound chicken breast tenders, cut into bite-sized pieces
4 ounces uncooked angel hair pasta
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
2 green onions, thinly sliced
1 red chile pepper, finely chopped

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass.

Note:

Allison Fishman,

August 2004