Spicy Asian Chicken and Noodle Soup

<p>Spicy Asian Chicken and Noodle Soup</p>
Photo: John Autry; Styling: Cindy Barr

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.


Serves 4

Recipe from

Cooking Light

Nutritional 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


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


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.