As Patrick was still on the Chipotle Challenge, I decided to try another soup with peas in it. I really liked this take on Chicken Noodle Soup. The crushed red peppers really add a kick to the soup that makes it a little more interesting than regular old chicken noodle. Hopefully, we can add this to our winter soup rotation.
Asian Chicken Noodle Soup
1 tbsp. vegetable oil
2-3 cloves garlic, minced
1 tbsp. bottled grated ginger
3 tbsp. bottled lemongrass (or grated lemongrass in a tube)
2 cups water
2 (14-ounce) cans fat-free, less-sodium chicken broth
3/4 cup frozen peas
3/4 cup matchstick carrots
1 lb. chicken breast tenders, cut into bite-sized pieces
4-5 oz. uncooked angel hair/thin spaghetti pasta
1/4 cup chopped fresh cilantro (or 1 tbsp. dried)
1 tbsp. fresh lime juice
1/2 tsp. salt
4 green onions, thinly sliced
1 red chile pepper, finely chopped (or red pepper flakes, to taste--I used about 1-2 tsp.)
Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 3 minutes.
Add water and broth; add peas and carrots; bring everything to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done.
Remove from heat; stir in remaining ingredients. Let stand 5 minutes.
Source: Heather Drive