Tuesday, December 9, 2008

Asian Chicken Noodle Soup

The weather has been a bit nippy here in Columbus and nothing is better than soup to warm up my insides. This soup is a favorite around here and graces our table frequently. I hope you enjoy it as much as we do!

Asian Chicken Noodle Soup adapted from Cooking Light August 2004
1 Tbsp. vegetable oil
2 garlic cloves, minced
1 Tbsp. grated ginger
2 stalks lemon-grass, peeled**
1/2 onion, sliced
1 carrot grated
2 cups water
4 cups chicken broth
1 large chicken breast, cut into bite sized pieces
4 ounces uncooked pasta (angel hair, ditalini, orzo, little stars, chuck soba, etc.)
6 button mushrooms, sliced
1/4 cup chopped cilantro
1 lime, cut into wedges
1 jalapeno, finely chopped
2 green onions, thinly sliced

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, lemongrass, and onion; sauté 3 minutes. Add water and broth; bring to a boil. Add carrots, chicken, pasta and mushrooms; cook 5 minutes or until chicken and pasta is done. Remove from heat. Let stand 5 minutes. Discard lemongrass. Serve the cilantro thru green onions on the side and add them to the soup right before serving. Makes 8 (1 cup) servings.

**I've never actually made this using lemongrass stalks. Instead I use Gourmet Garden Lemon Grass found in a squeeze tube in the produce section of most well-stocked grocery stores. I squeeze in a good 2 Tbsp.

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