Thai Noodle Soup Recipe
Ingredients
| Ramen noodles package | 1 | |
| Chicken tenders | 3/4 pound | |
| Chicken broth | 2 Can (10oz) | |
| Shredded carrot | 1/4 Cup (16 tbs) | |
| 1/4 cup frozen snow peas | ||
| 2 tablespoons thinly sliced green onion tops | ||
| Garlic | 1/2 Teaspoon, minced | |
| Ground ginger | 1/4 Teaspoon | |
| Cilantro | 3 Tablespoon, chopped | |
| Lime | 1/2 | |
Directions
Break noodles into pieces.
Cook noodles according to package directions, discarding flavor packet.
Drain and set aside.
Cut chicken tenders into 1/2 inch pieces.
Combine chicken broth and chicken tenders in large saucepan or Dutch oven; bring to a boil over medium heat.
Cook 2 minutes.
Add carrot, snow peas, green onion tops, garlic and ginger.
Reduce heat to low; simmer 3 minutes.
Add cooked noodles and cilantro; heat through.
Cook noodles according to package directions, discarding flavor packet.
Drain and set aside.
Cut chicken tenders into 1/2 inch pieces.
Combine chicken broth and chicken tenders in large saucepan or Dutch oven; bring to a boil over medium heat.
Cook 2 minutes.
Add carrot, snow peas, green onion tops, garlic and ginger.
Reduce heat to low; simmer 3 minutes.
Add cooked noodles and cilantro; heat through.
Chef
