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Soup: Asian Chicken Soup

Source of Recipe

Martha Stewart --Every Day Food


List of Ingredients

3 cans (14 1/2 ounces each) low-sodium chicken broth
• 1 tablespoon grated peeled fresh ginger
• 1 garlic clove, cut into slivers
• 1/4 to 1/2 teaspoon crushed red-pepper flakes
• 2 cups water
• 4 ounces soba noodles
• 2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced crosswise
• 1 red bell pepper, ribs and seeds removed, cut into 1- inch strips
6 ounces snow peas, stem ends and any strings removed, sliced diagonally into 1/2-inch pieces
• 1 to 2 tablespoons fresh lime juice (from 2 to 3 limes)
• 2 scallions, trimmed and thinly sliced
• Coarse salt






Recipe

1. In a large pot, bring chicken broth, ginger, garlic, red- pepper flakes and the water to a boil over high heat. Add noodles, and reduce heat to a simmer; cook until noodles are just tender, 6 to 8 minutes.

2. Add chicken, bell pepper and snow peas; cook until chicken is opaque throughout, about 1 minute. Add lime juice and scallions, and season with salt. To serve, use tongs to divide noodles among four bowls, then ladle the soup mixture over each.


Serves 4 as a main course