Hot-And-Sour Chicken Noodle Soup

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

We added rice noodles to this Thai-inspired version of Chicken noodle soup.

Ingredients

• 1/4 pound uncooked wide rice stick noodles
• 2 teaspoons olive oil
• 2 cups thinly sliced onion
• 2 cups water
• 1 teaspoon grated lime rind
• 1/4 cup fresh lime juice
• 2 tablespoons brown sugar
• 1 tablespoon fish sauce
• 1 teaspoon green curry paste
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 1 (15-ounce) can whole peeled straw mushrooms, drained
• 1 (14-ounce) can light coconut milk
• 1 (8-ounce) can sliced bamboo shoots, drained
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 1/4 pounds skinless, boneless chicken breast, cut into 1/4-inch strips
• 2 tablespoons minced fresh cilantro

Directions

1. Cook noodles in boiling water 5 minutes or until done.
2. Drain and rinse with cold water; drain well.
3. Set aside.
4. Heat oil in a large Dutch oven over medium-high heat.
5. Add onion; sauté 4 minutes or until tender.
6. Stir in 2 cups water and next 9 ingredients.
7. Bring to a boil; reduce heat and simmer 30 minutes.
8. Combine cornstarch and 2 tablespoons water in a small bowl.
9. Stir cornstarch mixture into soup.
10. Bring to a boil; cook 1 minute, stirring constantly.
11. Stir in chicken; cook 3 minutes or until chicken is done.
12. Place 1/3 cup noodles and 1 1/2 cups soup into each of 6 large soup bowls.
13. Sprinkle 1 teaspoon cilantro over each serving.

Yield: 6 servings