Enjoy an Asian twist on the classic chicken noodle soup. A hint of spice from the ginger and lemongrass add a new dimension to this dish
|4||Maple Leaf® Prime™ Naturally Boneless Skinless Chicken Breasts|
|1 tbsp||(15 mL) Sesame oil|
|1 cup||(250 mL) Sliced mushrooms|
|2||Carrots, cut into julienne strips|
|4||Cloves garlic, minced|
|2 tsp||(10 mL) Grated ginger root|
|2||(900 mL) Containers low sodium chicken broth|
|½ cup||(125 mL) Soy sauce|
|¼ cup||(60 mL) Fresh lime juice|
|1||Stick lemongrass, peeled and bruised|
|2 cups||(500 mL) Rice noodles|
|2 cups||(500 mL) Bean sprouts|
|4||Green onions, thinly sliced|
|¼||Cucumber, peeled, seeds removed, sliced|
|¼ cup||(60 mL) Chopped fresh cilantro|
CUT chicken into bite-size pieces.
HEAT oil in a large pot over medium heat. Add chicken and cook until brown and internal temperature reads 165°F (74°C). Remove from pan and set aside.
ADD onions and mushrooms to pan and sauté until tender. Add carrots, garlic and ginger and cook for a minute. Add chicken broth, soy, lime juice, lemongrass and cooked chicken. Bring to a boil, reduce heat and simmer, uncovered for 20 minutes.
STIR in rice noodles and cook for 1-2 minutes. Remove from heat and add bean sprouts.
LADLE into serving bowls and garnish with green onions, cucumber slices and cilantro.
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