Low-fat: Spicy Chicken Noodle Soupeast/orient, soups 1/2 lb chicken breast, boneless, skinless 1/4 lb rice vermicelli noodles 3 garlic cloves, minced 1 tablespoon ground cumin 1/2 teaspoon turmeric 5 cup chicken stock 1/2 teaspoon lime rind, grated 2 tablespoon lemon juice 2 teaspoon gingerroot, chopped 2 teaspoon granulated sugar 1 teaspoon chili paste 1 cup bean sprouts 1 cup romaine lettuce, coarse chop 2 tablespoon fresh coriander, chopped Cut chicken into thin strips. Break noodles into 3-inch long pieces. In saucepan, combine garlic, cumin and turmeric; cook over medium heat, stirring constantly, for 1 minute. Add chicken, stock, lime rind and juice, ginger, sugar and chili paste; bring to boil. Reduce heat and simmer for 5 minutes. Add noodles; simmer for 3 minutes. Add bean sprouts and romaine lettuce; cook for 1 minute. Ladle into individual bowls and sprinkle with coriander. Per serving: about 155 calories, 15 g Protein, 2 g fat, 18 g carbohydrate Source: Canadian Living magazine Apr 95 Presented in article by Ann Lindsay: "Health & Well-Fare: Thai into the Trend" [-=PAM=-] PA_Meadows@msn.com |
