| 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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