Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
You can also use cellophane noodles in this Asian chicken noodle soup. Each serving provides 13 grams of soy protein - which is more than half of the recommended daily amount. Substitute 2 (2-inch) pieces julienne-cut lemon rind in place of the lemongrass, if you prefer.
Ingredients[]
- 2 peeled fresh lemongrass stalks
- 6 cups fat-free, less-sodium chicken broth
- 1 (1-inch) piece peeled fresh ginger, thinly sliced
- 5 ounces uncooked wide rice sticks
- 12 ounces skinless, boneless chicken thighs, cut into 1/4-inch strips
- 2 cups frozen blanched shelled edamame, thawed
- 1/3 cup diagonally cut carrot
- 1 tablespoon low-sodium soy sauce
- 1 (15-ounce) can straw mushrooms, drained
- 1/2 cup loosely packed cilantro leaves
- 1/3 cup diagonally sliced green onions
- Lime wedges (optional)
Directions[]
- Lightly crush lemongrass using side of a knife; cut stalks into 2-inch pieces.
- Combine lemongrass pieces, broth, and ginger in a large saucepan; bring to a boil.
- Reduce heat to low, and simmer 45 minutes.
- Remove lemongrass pieces and ginger using a slotted spoon; discard.
- Cook noodles according to package directions; drain and set aside.
- Add chicken strips to broth; increase heat to medium, and cook 5 minutes.
- Add edamame, carrot, soy sauce, and mushrooms; cook 5 minutes or until chicken is done.
- Remove from heat; stir in cilantro and green onions.
- Place rice noodles in each of 5 soup bowls.
- Ladle chicken mixture over noodles.
- Garnish with lime wedges, if desired.
Yield: 5 servings (serving size: about 3/4 cup noodles and about 1/4 cups chicken mixture)