Hot-and-Sour Chicken Noodle Soup

Hot-and-Sour Chicken Noodle Soup Recipe
Photography: Randy Mayor; Styling: Jan Gautro

Recipe from

Nutritional 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

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

Preparation

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

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.

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.

Note:

March 2003
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