ASIAN CHICKEN SOUP

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Asian Chicken Soup image

There's no need to boil the noodles separately; here, they are cooked in the savory broth that serves as the base of this soup. Look for soba noodles in the Asian-food or pasta section of the grocery store. If you can't find them, use whole-wheat spaghetti instead.

Yield serves 4 as a main course

Number Of Ingredients 12

3 cans (14 1/2 ounces each) low-sodium chicken broth
1 tablespoon grated peeled fresh ginger
1 garlic clove, cut into slivers
1/4 to 1/2 teaspoon crushed red-pepper flakes
2 cups water
4 ounces soba noodles
2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced crosswise
1 red bell pepper, ribs and seeds removed, cut into 1-inch strips
6 ounces snow peas, stem ends and any strings removed, sliced diagonally into 1/2-inch pieces
1 to 2 tablespoons fresh lime juice (from 2 to 3 limes)
2 scallions, trimmed and thinly sliced
Coarse salt

Steps:

  • In a large pot, bring chicken broth, ginger, garlic, red-pepper flakes, and the water to a boil over high heat. Add noodles, and reduce heat to a simmer; cook until noodles are just tender, 6 to 8 minutes.
  • Add chicken, bell pepper, and snow peas; cook until chicken is opaque throughout, about 1 minute. Add lime juice and scallions, and season with salt. To serve, use tongs to divide noodles among four bowls, then ladle the soup mixture over each.

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