Light Thai Chicken Noodle Soup |
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Prep Time: 1 Minutes Cook Time: 1 Minutes |
Ready In: 2 Minutes Servings: 6 |
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This is a very light, low-fat version of a typical Thai chicken soup. Served with noodle, it is filling and satisfying. Ingredients:
1 tablespoon vegetable oil |
1 tablespoon minced garlic |
1 tablespoon grated gingerroot |
1 stalk fresh lemongrass |
4 cups water |
1 lb chicken breast, cut into 1inch pieces |
1 large peeled carrot |
4 ounces uncooked angel hair pasta |
1 bunch chopped fresh cilantro |
1 tablespoon fresh lime juice |
1/2 teaspoon salt |
2 green onions, thinly sliced |
hot sauce |
Directions:
1. Make chicken stock by boiling chicken and carrot in water for 1 hours Remove chicken and set aside.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add garlic, ginger, and lemongrass; saute 3 minutes.
4. Add to broth; bring to a boil.
5. Add chicken and pasta; cook 8 minutes or until pasta is done. Add lime juice.
6. Remove from heat.
7. Discard lemongrass.
8. Let stand 5 minutes.
9. Serve in bowls. To each bowl, add some onions, cilantro and hot sauce.
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