Thursday, September 27, 2012

Asian Chicken Noodle

Asian-Style Chicken Noodle Soup

4 ounces vermicelli rice noodles
10 cups chicken broth
4 cups shredded chicken
3 tablespoons fish sauce
4 teaspoons soy sauce
2 scallions, thinly sliced
1/4 cups fresh cilantro leaves
1/4 cup fresh basil leaves
5 ounces cherry tomatoes, halved
1 jalapeño, thinly sliced
fresh grated ginger

Soak noodles according to package instructions.  Meanwhile, in a large pot, combine broth, fish sauce, soy sauce and ginger and bring to a boil.  Reduce heat and simmer until ginger is fragrant, 5-8 minutes.  Stir in chicken and rice noodles and cook until warmed through, 2 minutes.

Divide soup among six bowls; top with scallions, cilantro, basil, tomatoes and jalapeño.  Serve with lime wedges.

Serves six
301 calories
7 grams fat
32 grams protein
25 grams carbohydrates
3 grams fiber