Asian Carrot And Mushroom Noodle Soup Recipe

Ingredients

• 1 tsp vegetable oil
• 2 x cloves garlic chopped
• 1 Tbsp. ginger chopped
• 3 x green onions minced
• 1/8 tsp red pepper flakes
• 1 c. mushrooms thickly sliced
• 3/4 c. carrots thinly sliced
• 2 c. chicken stock
• 2 c. water
• 1 Tbsp. fresh lemon juice or possibly lime
• 2 tsp fish sauce
• 2 tsp low sodium soy sauce
• 2 tsp sesame oil
• 2 ounce egg noodles fine (3/4 c.)
• 6 ounce skinless boneless chicken breast cut in strips
• 3/4 c. snow peas
• 3 Tbsp. fresh coriander minced

Instructions

1. 1.
2. In a saucepan heat oil over medium heat; cook garlic, ginger, onions, and red pepper flakes about 2 min.
3. 2.
4. Add in mushrooms and carrots; cook stirring for about 5 min or possibly till moisture is evaporated.
5. 3.
6. Add in stock, water, lime juice, fish sauce, soy sauce and sesame oil, bring to a boil.
7. Reduce heat and simmer uncovered for 10 min.
8. 4.
9. Stir in noodles and chicken; bring to a boil.
10. Reduce heat and simmer for 5 min.
11. 5.
12. Add in snow peas; cook 2 min.
13. Stir in coriander and serve.
14. Yields 5 1 c. servings.
15. Notes: Tried 12/05/98 We used double the amount of ginger and 1/2 the amount of sesame oil.
16. Used capellini as we didn't like the texture of the soaked rice noodles and didn't have fine egg noodles.
17. NOTES : This was dinner tonight, and we quite enjoyed it.
18. Served it with a salad and we were pleasantly full.