Thai Noodle Soup the Editors of Publications International, Ltd.
Thai Noodle Soup
Prep and Cook Time 15 minutes
Makes 4 servings
|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|
- 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.
|Saturated Fat||1 g|
|Total Fat||7 g|
|Calories from Fat||32 %|
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