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 | Onion, sliced |
| 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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