Asian Chix Noodle Soup
Source of Recipe
Cooking Light Magazine
List of Ingredients
1 T. oil
1 T. bottled minced garlic
1 T. bottled grated ginger
2 stalks fresh lemon grass, peeled
2 c. water
28 ozs (2 cans) chix broth
1 lb chix, cut into bite sized pieces
4 oz. angel hair pasta
1/4 c. fresh cilantro, chopped
1 T. fresh lime juice
1/2 t. salt
2 green onions, thinly sliced
1 red chile pepper, finely choppedRecipe
Heat oil in large pot over high heat. Add garlic, giner and lemongrass, saute 3 mins. Add water and broth and bring to a boil. Add chix and past and cook for 5 mins or until chix is done. Remove from heat and add remaining ingreds. Let stand 5 mins. Discard lemongrass before serving.
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