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@...

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