Aromatic Chicken Noodle Soup
1 tablespoon light oil
2 stalks lemon grass, trimmed and tough outer layers discarded, remainder halved lengthwise and minced
1 Thai red chile pepper, seeded and minced
1-inch piece fresh ginger, peeled and minced
2 cloves garlic, minced
10 ounces cooked chicken, shredded
4 cups homemade or no-salt-added chicken broth
5 ounces thick dried rice noodles, or egg noodles
Freshly ground pepper
1/2 medium lemon
Handful cilantro leaves
Heat the oil in a large saucepan over medium-high heat. When the oil shimmers, add the lemon grass, chili and ginger and cook, stirring frequently, for 2 minutes. Add the garlic and cook for 30 seconds.
Add the chicken and the broth, and cook for 5 minutes to let the flavors develop. Add the noodles and cook according to the package directions. (It should take no more than a few minutes.)
Season to taste with soy sauce and pepper. Squeeze a little lemon juice into each serving and sprinkle with the cilantro. Makes 2 servings.
Source: Adapted from “Comfort & Spice” by Niamh Shields (Lyons, 2012).
Per serving: 670 calories, 48 g protein, 66 g carbohydrates, 21 g fat, 5 g saturated fat, 175 mg cholesterol, 540 mg sodium, 2 g dietary fiber, 2 g sugar.