Spicy Asian Chicken and Noodle Soup

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.

Yield: Serves 4
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 197
  • Fat: 2.1g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 19.9g
  • Carbohydrate: 23.5g
  • Fiber: 2.7g
  • Cholesterol: 47mg
  • Iron: 2.1mg
  • Sodium: 635mg
  • Calcium: 53mg

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

Preparation

  1. 1. Bring first 9 ingredients to a simmer in a medium saucepan; keep warm.
  2. 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. 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.
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