Spicy Asian Chicken Soup
Serve with hot tea.
3 cups reduced sodium chicken broth
Bring first 9 ingredients to a simmer in a medium saucepan; keep warm.
Bring 6 cups water to a boil in a large saucepan. Add rice noodles; cook 3 minutes. Drain. Place about 1/4 cup rice noodles in each of 4 bowls.
Discard ginger. Add juice to broth mixture; stir. Ladle 1 1/3 cups broth mixture over each serving; top with 1 tablespoon each mint, cilantro, and green onions.
Per Serving: 286 Calories; 7g Fat (21.4% calories from fat); 2g Saturated Fat; 31g Protein; 25g Carbohydrate; 2g Dietary Fiber; 61mg Cholesterol; 608mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
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