Asian chicken noodle soup

Dinner tonight, August 20, 2015
Easy and incredible tasty, you can adjust the spiciness with how much child you put in, I did not have any red chilli home , I used a yellow child and it was just had a touch of spiciness, not to hot at all.
4 servings
  • 1 tablespoon vegetable oil
  • 1 tablespoon bottled minced garlic
  • 1 tablespoon bottled grated ginger
  • 2 stalks fresh lemongrass, peeled
  • 2 cups water
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 lb. chicken breast tenders, cut into bite-sized pieces
  • 4 ounces uncooked angel hair pasta
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • ½ teaspoon salt
  • 2 green onions, thinly sliced
  • 1 red chile pepper, finely chopped
1) Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 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 remaining ingredients. Let stand 5 minutes. Discard lemongrass.

Conversion calculator
blog comments powered by Disqus