Asian Chicken Noodle Soup
An Asian twist on the classic chicken soup!
VOICEIngredients
2 Sanderson Farms® Chicken Breast Fillets, sliced in half horizontally to create 4 chicken breast fillets; each thinly sliced into short pieces
2 Tablespoons vegetable oil
1 cup finely diced yellow onion
1/2 cup thinly sliced red bell pepper, slices cut about ¼" x 1½"
4 cloves garlic, minced
2 stalks lemon grass, cut into 1" pieces
2 Tablespoons Thai red curry paste
1 Tablespoon freshly grated ginger
2 limes, zest grated and 2 Tablespoons juice reserved
4 cups low sodium chicken broth
1 teaspoon salt
2 (13.66-ounces each) cans unsweetened coconut milk
1/2 cup shredded carrot
3 cups sliced shiitake mushrooms
3 cups sliced shiitake mushrooms
1 Tablespoon Asian fish sauce
1 Tablespoon chopped cilantro, and more for garnish
Directions
1. Heat oil in 5-quart stockpot over medium heat. Add onion, red bell pepper and garlic. Reduce heat to low. Cook 5 minutes.
2. Add lemon grass, curry paste, ginger and lime zest. Cook 3 minutes.
3. Add chicken broth, salt and chicken. Simmer for 15 minutes.
4. Add coconut milk, carrots, mushrooms and noodles. Simmer 8 minutes.
5. Remove from heat. Add fish sauce, cilantro and reserved lime juice. Discard lemon grass.
6. Serve.
NUTRITION FACTS
Calories
410
Fat
24g
Saturated Fat
17g
Sodium
860g
Carbohydrate
27g
Sugars
4g
Protein
22g
