Low-fat spicy chicken noodle soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Chicken breast, boneless, skinless |
| ¼ | pounds | Rice vermicelli noodles |
| 3 | Garlic cloves, minced | |
| 1 | tablespoon | Ground cumin |
| ½ | teaspoon | Turmeric |
| 5 | cups | Chicken stock |
| ½ | teaspoon | Lime rind, grated |
| 2 | tablespoons | Lemon juice |
| 2 | teaspoons | Gingerroot, chopped |
| 2 | teaspoons | Granulated sugar |
| 1 | teaspoon | Chili paste |
| 1 | cup | Bean sprouts |
| 1 | cup | Romaine lettuce, coarse chop |
| 2 | tablespoons | Fresh coriander, chopped |
Directions
Cut chicken into thin strips. Break noodles into 3-inch long pieces. In saucepan, combine garlic, cumin and turmeric; cook over medium heat, stirring constantly, for 1 minute.
Add chicken, stock, lime rind and juice, ginger, sugar and chili paste; bring to boil. Reduce heat and simmer for 5 minutes.
Add noodles; simmer for 3 minutes. Add bean sprouts and romaine lettuce; cook for 1 minute. Ladle into individual bowls and sprinkle with coriander.
Per serving: about 155 calories, 15 g Protein, 2 g fat, 18 g carbohydrate Source: Canadian Living magazine Apr 95 Presented in article by Ann Lindsay: "Health & Well-Fare: Thai into the Trend" [-=PAM=-] PA_Meadows@...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini