Asian Chicken Noodle Soup
Asian Chicken Noodle Soup uses a spicy chicken broth that is paired with chicken, carrots, fresh cilantro and green onions, Sriracha, lime juice and fresh ginger.
Servings: 4 servings
Ingredients
- 3 cups chicken broth low sodium
- 1 1/2 cups water
- 1 1/2 cups rotisserie chicken cooked
- 1/2 cup carrot grated (about 1 medium carrot)
- 1/2 cup snow peas thinly sliced
- 3 tsp Sriracha hot chile sauce (2 tsp for less spice)
- 2 tsp soy sauce I use low sodium
- 1 1/2 teaspoons Thai red curry paste
- 2 inch piece ginger
- 3 ounces rice noodles rice-flour noodles
- 1 tablespoon fresh lime juice
- 1/4 cup fresh mint for garnish
Instructions
- Bring the first 9 ingredients to a simmer in a large pot and let simmer for about 5-8 minutes (until vegetables are tender) and then turn to low to keep warm.
- Cook rice noodles according to package.
- Discard ginger from large pot, add lime juice and stir.
- Ladle 1 1/3 cups broth into a bowl and top with rice noodles, mint, cilantro and green onions (optional).
Nutrition
Calories: 271kcal | Carbohydrates: 22g | Protein: 27g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 89mg | Sodium: 1264mg | Potassium: 150mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3231IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 1mg