Thai Chicken And Noodle Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Thai | Chicken, Soups, Thai | 6 | Servings |
INGREDIENTS
| 1 | lb | Chicken breast fillets |
| 2 | Cloves garlic, crushed | |
| 3 | t | Ground cumin |
| 1/2 | t | Tumeric |
| 6 | c | Water |
| 2 | t | Chicken stock powder |
| 1 | T | Sugar |
| 1/2 | t | Shrimp paste |
| 3 | t | Sambal oelek |
| 1 | Piece dried galangal | |
| 1 3/4 | oz | Rice vermicelli |
| 1 | c | Bean sprouts |
| 3 | Lettuce leaves, shredded | |
| 2 | T | Chopped fresh coriander |
INSTRUCTIONS
Soup can be prepared a day ahead. Storage: Covered, in Fridge. Not suitable for freezing. Microwave: Suitable. Method : Cut chicken into 2 cm slices. Combine garlic, cumin and tumeric in pan, stir over heat for about 1 minute or until fragrant. Add chicken, water, stock powder, sugar, paste, sambal oelek and galangal to pan, stir util combined. Bring to boil, simmer, uncovered, for 10 minutes. Add vermicelli to pan, simmer for 10 minutes. Just before serving, stir in bean sprouts, lettuce and coriander. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 148
Calories From Fat: 29
Total Fat: 3.3g
Cholesterol: 64.3mg
Sodium: 117.3mg
Potassium: 273.6mg
Carbohydrates: 4.8g
Fiber: 1.1g
Sugar: 2.9g
Protein: 24.4g