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
How to Make It
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.
One big problem was boiling the noodles in the broth gave this soup the consistency of porridge. So using an asian noodle would probably work a lot better. Definitely add more veggies and spices. Still would not make again.
Great recipe. Don't skip the lemon grass, it adds a level of flavor I feel I have been missing in asian recipes I attempt at home. Also, use fresh garlic and ginger if you can, makes a huge difference. Highly recommended for anyone who loves asian flavors and soup!
I would say not to bother to make this if you can't find lemongrass. I couldn't, it was tasty enough but kind of bland even with the garlic and ginger. I'll keep looking for lemongrass and try again if I can find it.
My husband and I love this fast, fresh recipe! I made it without the lemongrass, because it was not in season/not stocked at the grocery store. Added double the green onion, a package of presliced mushrooms, peas, and half an habenero pepper fresh from the garden instead of a chile pepper.
Made this soup and ate from it for four days. I used more chicken broth than called for because I love having extra leftovers and I made it in a crock pot. I used fresh lemon grass (found it at a local Indian market), but I also added a little lemon juice. Loved the flavor of the lemon grass and ginger. I added carrots and used fresh garlic. Broke noodles into small pieces so it was easy to ladle. I will definitely make this again.
I added mini chicken/garlic wontons from the freezer(organic) section to this
soup and it was incredible. I agree, the lemongrass is what puts this recipe over the top. Will definitely be making this again and again.
This is an EXCELLENT base recipe for an asian-style soup. As long as your stock or broth matches the meat choice, the soup can be adapted to any taste. I used 4 c seafood stock instead of the 2 c water, 2 c chicken broth. Then, I used cooked shrimp instead of chicken. To make it gluten-free, I also switched the angel hair pasta for maifun noodles. It is now the soup I crave as the weather gets cooler! Today, I'm going for vegetable stock and sauteed mushrooms. Thank you, Cooking Light!
I have been making this soup for over a year and my family still loves it! I have used the lemongrass but we prefer the juice of a lemon. Along with the lemon, fresh minced garlic and ginger offer a more flavorable soup and I probably use more of these than the recipe calls for to give it the flavor we desire. Hard to say how much of each I use, usually to our liking. Whenever I make this soup for a covered dinner everyone raves about it and request the recipe. Love, love, love this soup!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!