Thai Noodle Soup Recipe
Ingredients
1 package (3 ounces) ramen noodles
3/4 pound chicken tenders
2 cans (about 14 ounces each) chicken broth
1/4 cup shredded carrot
1/4 cup frozen snow peas
2 tablespoons thinly sliced green onion tops
1/2 teaspoon minced garlic
1/4 teaspoon ground ginger
3 tablespoons chopped fresh cilantro
1/2 lime, cut into 4 wedges
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.
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By Same Chef
Chef
