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Asian Chicken Noodle Soup

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Source: Quick from Scratch - One Dish Meals

Recipe		Reviews				Save Recipe		view my favorites		email recipe to a friend

Rating:

Reviews: 5 See Reviews

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Active Time:  10 Minutes
Total Time:  40 Minutes
Yield:  Serves 4

Spaghettini is a good stand-in for Asian noodles, but if you can find rice noodles, by all means use them here. Serve the soup in deep bowls with chopsticks or forks as well as spoons. Eat the noodles first and then drink the soup in the Asian manner. Or, to use a spoon only and eat everything together, break the pasta into small pieces before cooking.

RECIPE INGREDIENTS

1 tablespoon vegetable oil

1 tablespoon Asian sesame oil

1 onion, chopped

2 ribs celery, cut into 1/4-inch slices

4 cloves garlic, smashed

1 1-inch piece fresh ginger, cut into thin slices

2 tablespoons chili powder

1/8 teaspoon dried red pepper flakes

1 1/2 quarts canned low-sodium chicken broth

1 cup crushed canned tomatoes in thick puree

1 1/2 pounds boneless, skinless chicken thighs

3 tablespoons fish sauce

1 cup cilantro leaves plus 1/4 cup chopped cilantro (optional)

1 3/4 teaspoons salt

1/2 pound spaghettini

1/2 head bok choy (about 1 pound), cut crosswise into 1/4-inch slices

1/4 cup lime juice (from about 2 limes)

Asian Chicken Noodle Soup Recipe at Cooking.com

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DIRECTIONS

Heat oil in a large heavy pot over medium heat. Add the onion, celery, garlic, ginger, chili powder and red-pepper flakes. Sauté 5 minutes.

Add the broth, tomatoes, chicken, fish sauce, cilantro leaves, if using, and the salt. Bring to a simmer. Reduce the heat. Cover and simmer until the chicken is just done, about 15 minutes. Remove the chicken; when it is cool enough to handle, cut it into bite-size pieces. Continue cooking the soup for 15 minutes longer.

Meanwhile, cook spaghettini in a large pot of boiling salted water, until just done, about 9 minutes. Drain. Add the pasta and the chicken to the soup.

Add the bok choy. Return to a simmer. Cook until just done, about 1 minute. Stir in the lime juice and chopped cilantro, if using.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Yield: Serves 4

Calories:

574

Fat. Total:

15g

Fiber:

Carbohydrates, Total:

54g

Sodium:

2541mg

% Cal. from Fat:

24%

Cholesterol:

141mg

Protein:

54g

Spotlight Recipe Review

See all 5 reviews »

Rating:

by: Joyce

Reviewed: 02/14/2010

Asian chicken soup

See all of Joyce's reviews »

All of your recipes for Asian soups are loaded with sodium which is very unhealthy. I don't cook with salt and if using any of the Asian sauces I definitely do not add salt as the sauces are very high in sodium content anyway.

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