Thai Noodle Soup
Browse the recipe Thai Noodle Soup
Thai Noodle Soup
Prep and Cook Time 15 minutes
YIELD Makes 4 servings
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INGREDIENTS
| 1 | package (3 ounces) ramen noodles |
| 3/4 | pound chicken tenders |
| 2 | cans (about 14 ounces each) chicken broth |
| 1/4 | cup shredded carrot |
| 1/4 | cup frozen snow peas |
| 2 | tablespoons thinly sliced green onions |
| 1/2 | teaspoon minced garlic |
| 1/4 | teaspoon ground ginger |
| 3 | tablespoons chopped fresh cilantro |
| 1/2 | lime, cut into 4 wedges |
PREPARATION:
- Break noodles into pieces. Cook noodles according to package directions; discard flavor packet. Drain; set aside.
- Cut chicken into 1/2-inch pieces. Combine chicken broth and chicken in large saucepan or Dutch oven; bring to a boil over medium heat. Cook 2 minutes.
- Add carrot, snow peas, green onions, garlic and ginger. Reduce heat to low; simmer 3 minutes. Add cooked noodles and cilantro; heat through. Serve soup with limes.
This recipe appears in:
Thai
NUTRITIONAL INFORMATION:
| Fiber | 2 g |
| Carbohydrate | 13 g |
| Cholesterol | 78 mg |
| Saturated Fat | 1 g |
| Total Fat | 7 g |
| Calories from Fat | 32 % |
| Calories | 200 |
| Protein | 23 g |
| Sodium | 900 mg |
DIETARY EXCHANGE:
| Meat | 3 |
| Starch | 1 |