Asian Chicken Noodle Soup
A spicy Asian version of an old favorite.

Servings: 4
• 1 teaspoons olive oil
• 1 teaspoons Asian sesame oil
• 1 onion, chopped
• 2 ribs celery, cut into 1/4-inch slices
• 4 cloves garlic, smashed
• 1 1-inch piece fresh ginger, cut into thin slices
• 2 tablespoons chili powder
• 1/8 teaspoon dried red-pepper flakes
• 1 1/2 quarts canned fat-free chicken broth or homemade defatted stock
• 1 cup canned crushed tomatoes in thick puree
• 1 1/2 pounds boneless, skinless chicken thighs
• 3 tablespoons Asian fish sauce (nam pla or nuoc mam)
• 1 cup cilantro leaves plus 1/4 cup chopped cilantro (optional)
• 1 teaspoons salt or more to taste
• 1/2 pound Asian rice noodles, broken in small pieces *
• 1/2 head bok choy (about 1 pound), cut crosswise into 1/4-inch slices
• 1/4 cup lime juice (from about 2 limes)

*Spaghetti is a good stand-in for Asian noodles, but if you can find rice noodles, by all means use them here.

In a large heavy nonstick pot, heat both oils over moderate heat. Add the onion, celery, garlic, ginger, chili powder, and red-pepper flakes. Cook, stirring occasionally, for 5 minutes.

Add the broth, tomatoes, chicken, fish sauce, cilantro leaves, if using, and the salt and bring to a simmer. Reduce the heat and simmer, covered, until the chicken is just done, about 15 minutes. Remove the chicken; when it is cool enough to handle, cut it into bite-size pieces. Continue cooking the soup for 15 minutes longer.

Meanwhile, in a large pot of boiling, salted water, cook the noodles until just done, about 9 minutes. Drain and add the pasta and the chicken to the soup.
Add the bok choy; bring back to a simmer. Cook until just done, about 1 minute. Stir in the lime juice and chopped cilantro, if using.

Per Serving: 433 Calories; 9g Fat (17.0% calories from fat); 2g Saturated Fat; 32g Protein; 70g Carbohydrate; 3g Dietary Fiber; 41mg Cholesterol; 1574mg Sodium. Exchanges: 3 1/2 Grain (Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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