Asian Chicken Noodle Soup
This delicious, Asian-inspired spin on traditional chicken noodle soup is packed with lean protein from the chicken and a ton of fiber from the mix of vegetables.
Use whole wheat noodles instead of egg noodles for added fiber.
- 14 ounces Egg noodle
- 1 egg white
- 4 teaspoons cornstarch
- 18 ounces cooked Chicken breasts (skinless)
- 26 ounces Chicken broth
- 1 Red chili pepper
- 1 Red onion
- 1 garlic clove
- 1 tablespoon Corn oil
- 2 teaspoons Red Curry paste
- 5 ounces Coconut milk (unsweetened)
- 1 tablespoon Fish sauce
- 1 fresh Lime (juice)
- 1 teaspoon sugar
- 7 ounces Green cabbage
- 4 ounces Broccoli
- 3 ounces Snow peas
- 3 scallions
- 2 ounces soybean sprout
- 2 tablespoons cilantro (finely chopped)
- ½ teaspoon Red pepper flakes (for garnish)
Pour boiling water over the noodles and let stand for 4 minutes, then rinse under cold water and drain well. Beat the egg whites with a pinch of salt until stiff and sprinkle in the cornstarch. Cut the chicken into strips and fold into the egg whites. Chill for approximately 30 minutes in the refrigerator. Bring the broth to boil in a pot, add the chicken and simmer for about 1 minute. Remove chicken with slotted spoon and drain well through a sieve.
Rinse the chile and cut in half lengthwise, remove then seeds and finely chop. Peel the onion and garlic and saute together in a wok with hot oil. Stir in the curry paste and the coconut milk. Add the fish sauce, lime juice, sugar and chile, and simmer for 1-2 minutes. Then pour the coconut sauce into the broth and bring to a boil again.
Meanwhile, rinse the cabbage, pull leaves from the stalk and slice into thin strips. Rinse the broccoli and snow peas and cut into bite size pieces. Rinse the scallions and cut into thin rings.
Add the vegetables and chicken to the broth and simmer for about 3 minutes. Season the soup with more salt and pepper to taste. Arrange the noodles in a bowl, pour the soup over them and serve sprinkled with cilantro leaves and red chile flakes.