Asian Chicken Noodle Soup

An Asian twist on the classic chicken soup!

PREP
30
Minutes
COOKING
35
Minutes
SERVES
8
People
CALORIES
410
Per Serving
PROTEIN
22
Grams

Ingredients

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

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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