| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Canadian |
Soups, Poultry etc, East/orient |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Chicken breast, boneless, skinless |
| 1/4 |
lb |
Rice vermicelli noodles |
| 3 |
|
Garlic cloves, minced |
| 1 |
tb |
Ground cumin |
| 1/2 |
ts |
Turmeric |
| 5 |
c |
Chicken stock |
| 1/2 |
ts |
Lime rind, grated |
| 2 |
tb |
Lemon juice |
| 2 |
ts |
Gingerroot, chopped |
| 2 |
ts |
Granulated sugar |
| 1 |
ts |
Chili paste |
| 1 |
c |
Bean sprouts |
| 1 |
c |
Romaine lettuce, coarse chop |
| 2 |
tb |
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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