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Spicy Asian Chicken and Noodle Soup

Spicy Asian Chicken and Noodle Soup
Photo: John Autry; Styling: Cindy Barr
Yield

Serves 4

This broth packs a lot of flavor in just a little time. If you don't have the Sriracha on hand, thin slices of jalapeño pepper make a good substitute for this soup recipe.

Ingredients

  • 3 cups fat-free, lower-sodium chicken broth
  • 1 1/2 cups water
  • 1 1/2 cups shredded rotisserie chicken breast
  • 1/2 cup grated carrot (about 1 medium)
  • 1/2 cup thinly sliced snow peas
  • 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
  • 2 teaspoons lower-sodium soy sauce
  • 1 1/2 teaspoons Thai red curry paste
  • 1 (2-inch) piece peeled fresh ginger
  • 6 cups water
  • 3 ounces uncooked wide rice sticks (rice-flour noodles)
  • 1 tablespoon fresh lime juice
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup thinly sliced green onions

Nutrition Information

  • calories 197
  • fat 2.1 g
  • satfat 0.5 g
  • monofat 0.8 g
  • polyfat 0.3 g
  • protein 19.9 g
  • carbohydrate 23.5 g
  • fiber 2.7 g
  • cholesterol 47 mg
  • iron 2.1 mg
  • sodium 635 mg
  • calcium 53 mg

How to Make It

  1. Bring first 9 ingredients to a simmer in a medium saucepan; keep warm.

  2. Bring 6 cups water to a boil in a large saucepan. Add rice noodles; cook 3 minutes. Drain. Place about 1/4 cup rice noodles in each of 4 bowls.

  3. Discard ginger. Add juice to broth mixture; stir. Ladle 1 1/3 cups broth mixture over each serving; top with 1 tablespoon each mint, cilantro, and green onions.