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Thai Noodle Soup
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Thai Noodle Soup
Prep and Cook Time: 15 minutes
Yield: Makes 4 servings
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:
1.
Break noodles into pieces. Cook noodles according to package directions; discard flavor packet. Drain; set aside.
2.
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.
3.
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.
Nutritional Information:
| Serving Size: | |
| 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 |
This recipe appears in: Thai
