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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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From Good Housekeeping. 315 calories and 6 grams of fat per serving. Ingredients:
1 tablespoon olive oil |
1 medium onion, chopped |
1 (3 ounce) poblano chiles, seeded and chopped |
4 teaspoons ginger, peeled and finely chopped |
3 garlic cloves, thinly sliced |
1/4 teaspoon crushed red pepper flakes |
3 tablespoons fish sauce |
2 (32 ounce) cartons reduced-sodium chicken broth |
3 cups water |
1/2 cup fresh basil leaf, packed and thinly sliced, plus sprigs for garnish |
1 1/2 lbs boneless skinless chicken thighs, trimmed of fat and thinly sliced crosswise |
1 (14 ounce) package linguine-style rice noodles |
1/4 cup fresh lime juice |
Directions:
1. Heat oil in a 6-quart dutch oven until hot. Add onion and chile, and cook 10 minutes or until lightly browned and tender, stirring occasionally.
2. Add ginger, garlic, red pepper flakes, and 1 tablespoons fish sauce. Cook one minute.
3. Add broth, water, and half the basil; heat to boiling on high.
4. Reduce heat to low, cover and simmer for 20 minutes.
5. Uncover, increase heat to medium-high. Stir in chicken and uncooked noodles and heat to boiling. Boil 1 minute.
6. Remove dutch oven from heat. Skim off fat.
7. To serve, stir in lime juice, remaining fish sauce, and basil. Garnish with sprigs.
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