Hot-and-Sour Chicken Noodle Soup

Photography: Randy Mayor; Styling: Jan Gautro
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 258
  • Calories from fat: 13%
  • Fat: 3.8g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 25.9g
  • Carbohydrate: 28.5g
  • Fiber: 1.4g
  • Cholesterol: 55mg
  • Iron: 1.9mg
  • Sodium: 1014mg
  • Calcium: 37mg

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

  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.
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