Soups recipes

Asian Carrot and Mushroom Noddle Soup

Course : Soups
Serves: 5

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Ingredients:

1 teaspoon vegetable oil

2 cloves garlic -- minced

1 tablespoon ginger -- minced

3 medium green onions -- chopped

1/8 teaspoon red pepper flakes

1 cup mushrooms -- thickly sliced

3/4 cup carrots -- thinly sliced

2 cups chicken stock

2 cups water

1 tablespoon fresh lemon juice -- or lime

2 teaspoons fish sauce

2 teaspoons low sodium soy sauce

2 teaspoons sesame oil

2 ounces egg noodles fine (3/4 cup)

6 ounces skinless boneless chicken breast -- cut in strips

3/4 cup snow peas

3 tablespoons fresh coriander -- chopped

Preparation / Directions:

1. In a saucepan heat oil over medium heat; cook garlic, ginger, onions, and red pepper flakes about 2 minutes. 2. Add mushrooms and carrots; cook stirring for about 5 minutes or until moisture is evaporated. 3. Add stock, water, lime juice, fish sauce, soy sauce and sesame oil, bring to a boil. Reduce heat and simmer uncovered for 10 minutes. 4. Stir in noodles and chicken; bring to a boil. Reduce heat and simmer for 5 minutes. 5. Add snow peas; cook 2 minutes. Stir in coriander and serve.

Nutritional Information:

144 Calories (kcal); 4g Total Fat; (26% calories from fat); 11g Protein; 15g Carbohydrate; 31mg Cholesterol; 976mg Sodium

Asian Carrot and Mushroom Noddle Soup

Ingredients:

Preparation / Directions:

Nutritional Information:

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