Chicken Noodle Soup is the ultimate "feel better" soup. (Unless you're my husband and want vegetable soup in that scenario, but he's just weird.) I totally grew up on the Campbell's version of the soup, but you really can't beat it when it's homemade. (Um, of course, you can add three times as many noodles!)
Usually though, when I'm not sick, I tend to steer away from the comforts of the Chicken Noodle Soup. Not that I don't enjoy it, but, it has it's time and place -- when I'm sick. However, this version of Chicken Noodle Soup is one I definitely embrace sick OR healthy.
Sick version: up the amount of Sriracha and red curry paste and you will be guaranteed to clear out those sinuses. Even if you can't taste it.
Healthy version: keep "as is" and enjoy a nice spicy Asian flavored soup.
See, that's just a win-win for me.
Spicy Asian Chicken Noodle Soup
Adapted from: 3 cups fat-free, reduced-sodium chicken broth
1 1/2 cups water
8 ounces cooked shredded chicken
1/2 cup grated carrots
1/2 cup snow peas, thinly sliced
1 1/2 teaspoons Sriracha
2 teaspoons soy sauce
1 1/2 teaspoons Thai red curry paste
1 2-inch piece fresh ginger
3 ounces uncooked rice flour noodles
1 tablespoon lime juice
1/4 cup chopped fresh cilantro
1/4 cup green onions, sliced into 1/4-inch pieces
In a large saucepan over medium heat, add the first 9 ingredients (through ginger). Bring to a simmer for at least 5 minutes, then keep warm.
Meanwhile, bring a large pot of water to a boil over high heat. Add the rice noodles and cook according to package instructions; drain. Transfer 1/4 cup noodles into each soup bowl.
Remove ginger from broth mixture. Add lime juice and stir. Ladle about 1 1/2 cups soup into each bowl. Sprinkle with a tablespoon each of cilantro and green onions.
Serves: 4
Not only is this super tasty, but it's also a breeze to throw together. Simply heat the ingredients in a large pot and away you go. Kind of sounds like the canned Chicken Noodle Soup. But tastier.
| Nutrition Facts | |
| Serving Size 400g | |
| Amount per serving | |
| Calories 195 | Calories from fat 22 |
| % Daily Value | |
| Total Fat 2.4g | 4% |
| Saturated Fat 0.7g | 4% |
| Cholesterol 44mg | 15% |
| Sodium 648mg | 27% |
| Total Carbs 22.6g | 8% |
| Fiber 2.1g | 8% |
| Sugars 1.8g | |
| Protein 19.5g | |
| Vitamin A 53% | Vitamin C 22% |
| Calcium 4% | Iron 10% |
This sounds fantastic! I love Asian noodle soups (fell in love with them in Japan and China), and the spicier the better. Great recipe :)
ReplyDeleteI'm sure the heat alone is enough to clear up those sinuses!! Looks fantastic!
ReplyDeleteThis sounds wonderful! I would definitely be amping up the heat, sick or not :-D
ReplyDeleteOooh I never eat chicken noodle soup, maybe its because I associate it with being sick. I love hearty soups though and this one sounds like it has some kicking flavors. Have any leftovers to share?
ReplyDeleteI totally need to try cooking with curry paste. This soup looks and sounds delish. Love your photos too.
ReplyDeleteThe soup looks wonderful and perfect for the cold weather. Also, your pictures are great.
ReplyDeleteThe soup sounds amazing. I could use some of that right now. Thanks for sharing.
ReplyDeleteThis is a soup my husband and I would love. He is always bookmarking Asian noodle soups and sending them to me. Maybe I actually need to make one!
ReplyDeleteI stay away from chicken soup unless I am sick. For me it means sickness. Once I am sick though I cannot get enough. I never thought to heat things up to help with the sinuses. This look delicious.
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