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Full Online Book HomeLearning KitchenAsian - Soup - Hot-and-sour Chicken Noodle Soup
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Asian - Soup -  Hot-and-sour Chicken Noodle Soup Post by :LynnDomer Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3325

Click below to download : Asian - Soup - Hot-and-sour Chicken Noodle Soup (Format : PDF)

Asian - Soup - Hot-and-sour Chicken Noodle Soup

1/4 pound wide rice stick noodles (bahn pho)
2 teaspoons olive oil
2 cups thinly sliced onion
2 cups water
1/4 cup fresh lime juice
1 teaspoon grated lime rind
2 tablespoons brown sugar
1 tablespoon fish sauce
1 teaspoon green curry paste
2 (15.75 ounce) cans fat-free. less-sodium chicken broth
1 (15 ounce) can whole peeled straw mushrooms, drained
1 (14 ounce) can light coconut milk
1 (8 ounce) can sliced bamboo shoots, drained
2 tablespoons cornstarch
2 tablespoons water
1 1/4 pounds skinless boneless chicken breast, cut into 1/4-inch strips
2 tablespoons minced fresh cilantro


Cook noodles in boiling water 5 minutes or until done. Drain and rinse with cold water; drain well. Set aside.

Heat oil in a large Dutch oven over medium-high heat. Add onion; saute 4 minutes or unti tender. Stir in 2 cups of water and the next 9 ingredients (water through bamboo shoots). Bring to a boil; reduce heat, and simmer 30 minutes.

Combine cornstarch and 2 tablespoons water in a small bowl. Stir cornstarch mixture into soup. Bring to a boil; cook 1 minute, stirring constantly. Stir in chicken; cook 3 minutes or until chicken is done. Place 1/3 cup noodles and 1 1/2 cups soup into each of 6 large soup bowls. Sprinkle 1 teaspoon cilantro over each serving.

258 cal, 3.8g fat, 25.9g pro, 28.5g carb, 1.4g fiber, 55mg chol, 1.9mg iron, 1014mg sod, 37mg calc.

Source: Cooking Light-3/03

Serving Ideas : Wonton Crisps
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3 cups canned chicken broth 1/4 teaspoon salt 1/4 teaspoon white pepper 1/2 teaspoon sugar 2 teaspoons cornstarch mixed with 2 teaspoons water 1 teaspoon dry sherry 1 egg, lightly beaten 1 whole scallion, thinly sliced Combine broth, salt, pepper, and sugar in a sauce pan. Heat just to boiling. Add cornstarch mixture to saucepan. Stir until the soup is thickened, about 1 minute. Add sherry and stir. With chopstick or a wooden spoon gently stir the soup as you slowly pour in the egg. The egg will form delicate shreds in the soup. Remove from heat and garnish with scallions.
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