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    Hot-and-Sour Chicken Noodle Soup

    Source of Recipe

    Cooking Light-3/03

    List of Ingredients

    • 1/4 pound wide rice stick noodles (bahn pho)
    • 2 teaspoons olive oil
    • 2 cups thinly sliced onion
    • 2 cups water
    • 1/4 cup fresh lime juice
    • 1 teaspoon grated lime rind
    • 2 tablespoons brown sugar
    • 1 tablespoon fish sauce
    • 1 teaspoon green curry paste
    • 2 (15.75 ounce) cans fat-free. less-sodium chicken broth
    • 1 (15 ounce) can whole peeled straw mushrooms, drained
    • 1 (14 ounce) can light coconut milk
    • 1 (8 ounce) can sliced bamboo shoots, drained
    • 2 tablespoons cornstarch
    • 2 tablespoons water
    • 1 1/4 pounds skinless boneless chicken breast, cut into 1/4-inch strips
    • 2 tablespoons minced fresh cilantro


    1. Cook noodles in boiling water 5 minutes or until done. Drain and rinse with cold water; drain well. Set aside.

    2. Heat oil in a large Dutch oven over medium-high heat. Add onion; saute 4 minutes or unti tender. Stir in 2 cups of water and the next 9 ingredients (water through bamboo shoots). Bring to a boil; reduce heat, and simmer 30 minutes.

    3. Combine cornstarch and 2 tablespoons water in a small bowl. Stir cornstarch mixture into soup. Bring to a boil; cook 1 minute, stirring constantly. Stir in chicken; cook 3 minutes or until chicken is done. Place 1/3 cup noodles and 1 1/2 cups soup into each of 6 large soup bowls. Sprinkle 1 teaspoon cilantro over each serving.

    4. 258 cal, 3.8g fat, 25.9g pro, 28.5g carb, 1.4g fiber, 55mg chol, 1.9mg iron, 1014mg sod, 37mg calc.




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