Wednesday, September 10, 2008

Asian Chicken Noodle Soup

I shared this recipe a few years ago on Great Ideas Day. It is easy and even my kids eat it. One thing I would suggest that you can cook your noodles seperately so if you have left overs you store them seperately. Otherwise the noodles get mushy and make the leftovers not as good. Also for you wheat/gluten free ladies, it works well with super thin rice noodles too.

*** if you have never used Lemon Grass, it is hard to find, Michelle P is growing it in her yard, but I get mine at the Asian Market on Fourth Plain. You cut it in 4 inch lengths and smash with the side of your knife to allow the juices to come out. Remove the stalks before serving.***

Asian Chicken Noodle Soup

1 Tbsp veg oil
1 Tbsp bottled minced garlic
1 Tbsp bottled grated ginger
2 stalks fresh lemon grass
2 c water
2 14 oz. cans chicken broth
1 lb chicken breast cut into bite sized pieces
4 oz. uncooked angel hair pasta
¼ c chopped cilantro
1 Tbsp fresh lime juice
½ tsp salt
2 green onions, thinly sliced
1 red chili, finely chopped

Heat oil in large pot. Add garlic, ginger and lemongrass over medium high heat. Saute 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta. Cook 5 minutes or until chicken is done. Remove from heat, stir in cilantro, lime juice, salt, onion and red pepper. Let stand 5 minutes. Discard lemongrass. Serve with lime.

Makes 8 1 cup servings

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