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Monday, November 7, 2011

Spicy Asian Chicken Noodle Soup

Spicy Asian Chicken Noodle Soup
Adapted from Cooking Light
3 Cups fat-free, lower sodium chicken broth
1 1/2 Cups water
1 1/2 Cups shredded rotisserie chicken breast
1 Cup dried shiitake mushrooms (or fresh)
1/2 Cup matchstick carrots
1/2 Cup snow peas, thinly sliced
2 TSP Sriracha
2 TSP low-sodium soy sauce or tamari
1 (2-inch) piece fresh ginger
3 OZ wide rice stick noodles
1 TBS lime juice
Green onion

Like so many staple dishes, chicken noodle soup is a blank slate.  You can add countless combinations of flavors and ingredients to make your own unique bowl.  I add Sriracha and ginger for just the right amount of heat and plenty of rice noodles (my favorite) in this Southeast Asian version.  While there's nothing quite like homemade chicken soup from scratch, there are plenty of shortcuts you can take without sacrificing flavor.   Good quality canned chicken stock, rotisserie chicken and pre-sliced vegetables save tons of time.  You can use fresh shiitakes, but the dried definitely impart more earthy flavors in a short amount of time.
Bring the first 10 ingredients to a boil in a large soup pot.  Reduce heat, then let simmer until mushrooms are hydrated (about 20-25 minutes).

In the meantime, cook the rice noodles in boiling water.  Drain.  Divide the noodles among bowls.

Discard the ginger.  Ladle the broth into each bowl.  Garnish with lime juice, cilantro and green onions.

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The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.