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Hot-and-Sour Chicken Noodle Soup

Photography: Randy Mayor; Styling: Jan Gautro
Yield

6 servings

Ingredients

  • 1/4 pound wide rice stick noodles (bánh pho)
  • 2 teaspoons olive oil
  • 2 cups thinly sliced onion
  • 2 cups water
  • 1/4 cup fresh lime juice
  • 1 teaspoon grated lime rind
  • 2 tablespoons brown sugar
  • 1 tablespoon fish sauce
  • 1 teaspoon green curry paste
  • 2 (15.75-ounce) cans fat-free, less-sodium chicken broth
  • 1 (15-ounce) can whole peeled straw mushrooms, drained
  • 1 (14-ounce) can light coconut milk
  • 1 (8-ounce) can sliced bamboo shoots, drained
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 1/4 pounds skinless, boneless chicken breast, cut into 1/4-inch strips
  • 2 tablespoons minced fresh cilantro

Nutrition Information

  • calories 258
  • caloriesfromfat 13 %
  • fat 3.8 g
  • satfat 1.3 g
  • monofat 1.4 g
  • polyfat 0.5 g
  • protein 25.9 g
  • carbohydrate 28.5 g
  • fiber 1.4 g
  • cholesterol 55 mg
  • iron 1.9 mg
  • sodium 1014 mg
  • calcium 37 mg

How to Make It

  1. Cook noodles in boiling water 5 minutes or until done. Drain and rinse with cold water; drain well. Set aside.

  2. Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 4 minutes or until tender. Stir in 2 cups of water and the next 9 ingredients (water through bamboo shoots). Bring to a boil; reduce heat, and simmer 30 minutes.

  3. Combine cornstarch and 2 tablespoons water in a small bowl. Stir cornstarch mixture into soup. Bring to a boil; cook 1 minute, stirring constantly. Stir in chicken; cook 3 minutes or until chicken is done. Place 1/3 cup noodles and 1 1/2 cups soup into each of 6 large soup bowls. Sprinkle 1 teaspoon cilantro over each serving.