| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Canadian | East/orient, Poultry etc, Soups | 6 | Servings |
INGREDIENTS
| 1/2 | lb | Chicken breast |
| boneless skinless | ||
| 1/4 | lb | Rice vermicelli noodles |
| 3 | Garlic cloves, minced | |
| 1 | T | Ground cumin |
| 1/2 | t | Turmeric |
| 5 | c | Chicken stock |
| 1/2 | t | Lime rind, grated |
| 2 | T | Lemon juice |
| 2 | t | Gingerroot, chopped |
| 2 | t | Granulated sugar |
| 1 | t | Chili paste |
| 1 | c | Bean sprouts |
| 1 | c | Romaine lettuce, coarse chop |
| 2 | T | Fresh coriander, chopped |
INSTRUCTIONS
Cut chicken into thin strips. Break noodles into 3-inch long pieces. In saucepan, combine garlic, cumin and turmeric; cook over medium heat, stirring constantly, for 1 minute. Add chicken, stock, lime rind and juice, ginger, sugar and chili paste; bring to boil. Reduce heat and simmer for 5 minutes. Add noodles; simmer for 3 minutes. Add bean sprouts and romaine lettuce; cook for 1 minute. Ladle into individual bowls and sprinkle with coriander. Per serving: about 155 calories, 15 g Protein, 2 g fat, 18 g carbohydrate Source: Canadian Living magazine Apr 95 Presented in article by Ann Lindsay: "Health & Well-Fare: Thai into the Trend" [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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