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Thai Noodle Soup Recipe
|Ramen noodles||3 Ounce (1 Package)|
|Chicken breast tenders||3⁄4 Pound|
|Canned chicken broth||28 Ounce (Two 14 Ounce Cans)|
|Shredded carrot||1⁄4 Cup (4 tbs)|
|Frozen snow peas||1⁄4 Cup (4 tbs)|
|Thinly sliced green onions||2 Tablespoon, thinly sliced|
|Minced garlic||1⁄2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Chopped fresh cilantro||3 Tablespoon|
|Lime||1⁄2 , cut into 4 wedges|
Serving size: Complete recipe
Calories 1467 Calories from Fat 662
% Daily Value*
Total Fat 73 g113%
Saturated Fat 19.1 g95.3%
Trans Fat 0 g
Cholesterol 139.5 mg
Sodium 2809.6 mg117.1%
Total Carbohydrates 129 g43%
Dietary Fiber 10.6 g42.5%
Sugars 7.4 g
Protein 77 g154.1%
Vitamin A 218.6% Vitamin C 92.8%
Calcium 19.6% Iron 64%
*Based on a 2000 Calorie diet
Cook noodles according to package directions; discard flavor packet.
Drain and set aside.
Cut chicken into 1/2-inch pieces.
Combine chicken broth and chicken in large saucepan or Dutch oven; bring to a boil over medium heat.
Cook 2 minutes.
Add carrot, snow peas, green onions, garlic and ginger.
Reduce heat to low; simmer 3 minutes.
Add cooked noodles and cilantro; heat through.