Soup

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

Soy sauce

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.