Asian Carrot and Mushroom Noddle Soup

Course : Soups
Serves: 5
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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

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