Wednesday, August 31, 2011

Spicy Chicken Noodle Soup From Cooking Light



We arrived home from NY on Monday night to a huge pile of mail, including the final issue from my "Cooking Light" subscription. I was probably just hungry when I flipped through it but there were a LOT of delicious looking recipes that I marked to try out. I'm hoping the abundance of pages I dog-earred means I'm set with recipe ideas for the next year without a new subscription! I don't usually like to follow recipes step by step and my big problem with magazines is that I mark things I want to make and then never get around to it. But this time I'm determined to follow through and tonight I made their simple and yummy looking Spicy Asian Chicken Soup step for step with only the smallest of tweaks. This recipe fell into their under 20-minute cooking section and despite having more than a handful of ingredients it was SUPER easy and had great flavor. We will definitely add to it to our expanding list of easy and quick go to week night dinners.

Here's the recipe in it's simplistic glory with 3 or 4 minor tweaks. The magazine said that it makes 4 servings but as a dinner with nothing else we found it just makes 2 big servings :)

Spicy Asian Chicken and Noodle Soup
Ingredients
3 cups chicken broth
1 1/2 cups water
1 1/2 cups shredded rotisserie chicken breast
1/2 cup grated carrot (I just bought bagged shredded carrots)
1/2 cup thinly sliced snow peas
2 teaspoons Sriracha sauce (asian hot sauce)
2 teaspoons low-sodium soy sauce
1 1/2 teaspoons Thai red curry paste - this keeps forever in the fridge so don't worry if you don't use it too often!
1 (2-inch) piece peeled fresh ginger

5 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 scallion (the green part)

Directions:
-Bring the top 9 ingredients to a simmer in a medium saucepan
-Boil about 6 cups of water and add rice noodles; cook 3 4-5 minutes until Al dente.
-Divide the noodles up into two bowls.
-Take the ginger out of the pot and throw out. Add the lime juice to the broth mixture and stir.
-Ladle about 2 cups of the broth/chicken mixture into each bowl on top of the noodles.
-Top each bowl with a big sprinkle of mint, cilantro and scallions.

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