Name: Spicy Asian Chicken and Noodle Soup
Ingredients: 3 cups fat-free, lower-sodium chicken broth; 1 ½ cups water; 1 ½ cups shredded rotisserie chicken breast; ½ cup grated carrot (about 1 medium); ½ cup thinly sliced snow peas; 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong); 2 teaspoons lower-sodium soy sauce; 1 ½ teaspoons Thai red curry paste; 1 (2-inch) piece peeled fresh ginger; 6 cups water; 3 ounces uncooked wide rice sticks (rice-flour noodles); 1 tablespoon fresh lime juice; ¼ cup chopped fresh mint; ¼ cup chopped fresh cilantro; ¼ cup thinly sliced green onions

This broth packs a lot of flavor in just a little time. If you don't have the Sriracha on hand, thin slices of jalapeño pepper make a good substitute for this soup recipe.

Spicy Asian Chicken and Noodle Soup

chicken broth

water

chicken breast

carrot (about 1 medium)

snow peas

Sriracha (hot chile sauce,

lower-sodium soy sauce

Thai red curry paste

ginger

rice

lime juice

mint

cilantro

green onions

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.


Thanks a lot for such a lovely article and a detailed explanation of the spices and chicken soup. It was really helpful for my today's meal.

Followed the directions pretty much to the letter (except for carrots; DH hates cooked carrots), and tweaked it before serving by adding quite a bit more red curry paste.  Didn't have mint but didn't miss it.  We had enough for leftovers the next day and I added way more snow peas.  When I make this dish again, I will definitely double or triple the amount of peas.  Their crispness adds a wonderful texture.  It's a great soup for a cold night, not requiring much time or energy.  If you don't have rotisserie chicken, simply use a poached chicken breast.

Different brands of noodles will have different absorption times. Try a different brand of rice-sticks.

The broth is fantastic, but the dish overall is a little bland - the chicken, noodles and veggies just didn't seem to absorb the wonderful flavors in the broth. Word to the wise if you plan on having leftovers - the rice noodles soak up a lot of broth and get really swollen over time.

Delicious and easy to make.  Based on other reviews, I cut the amount of Sriracha in half, but will probably add the full amount next time.  Added sliced mushrooms and made with pad thai sized rice flour noodles as my store didn't have the wider ones.

This recipe was great! Next time we'll add more veggies to it, but it's tasty and very versatile.

Absolutely perfect. I added some shitake mushrooms and one extra cup of chicken broth to make it a little heartier (and so I could have some leftovers, of course). EXACTLY what I was looking for: Comforting, filling, and spicy. Saving this one.

Nice! I made just a few changes. Used raw chicken instead of cooked. Fried the curry paste first and then added the stock to that. Added mushrooms. Used fish sauce instead of soy sauce. But it was an excellent recipe, that I'll be making often!

This was the most delicious soup ever! If you take it easy on the noodles, it's enough to satisfy you without making you fat! All the flavor makes it downright therapeutic. I'm extremely impressed. It will be a regular.

The only change I made was I roasted the chicken with a little olive oil, salt and pepper instead of using rotisserie chicken.  Was so good and the heat was perfect!   Will keep this in rotation this winter!

fantastic, my only sub was salam olbeek since I didn't have sriracha

So good!  We'll be making this again for sure.  I didn't have snow peas so I doubled the carrots instead.  Everything else I kept as the recipe stated.  This has some serious heat, but is delicous.

This is glorious soup!!   My 7 yr old ate 2 huge bowls, which is a triumph in itself!  I added a tsp of curry powder instead of the paste, and cooked more noodles for a heartier bowl.  LOVE IT!!  Highly recommended for rainy nights when one is a bit under the weather....instant perk up!

Loved the spiciness of this recipe! The cilantro was a little strong for me, but hubby had no complaints and slurped it right up. Wonderful on a cold winter night! I also roasted my own skin-on, bone-in chicken breast rather than buying rotisserie chicken. Only 5 pts!

I loved this soup. I'll have to warn you though... it packs some heat. I made it exactly by the recipe (but added some mushrooms). We loved it, but agreed several of our friends would have thought it was too spicy and hot. I made it for my husband because he had a horrible cold... it was just what the doctor ordered. Delicious, REALLY GOOD.

Don't omit the mint and cilantro even if you think they sound weird. The mint especially worked in this recipe.Maybe add a little oil to keep the noodles loose. Otherwise very good and super easy to make.

This makes a flavorful broth especially with the fresh herbs added at the end. It was a little pricey to make with all of the fresh ingredients. I made the recipe almost exactly. Great tangy taste and very quick to make.

I make my own Thai tom-yum soup from scratch and this recipe is a great alternative to finding exotic and sometimes expensive ingredients. I did substitute minced ginger (available in a tube in the chilled veggies/herbs section) and skipped the mint. Otherwise, made the recipe exactly as called for and LOVED it!

This was fantastic. My 11 and 13 year olds loved it. I made pretty many changes based on what was in my pantry... Used dry curry powder instead of red curry paste, red pepper flakes instead of  Sriracha, added a few drops of sesame oil to the noodles to keep them from sticking, omitted the mint.  Obviously this recipe is very flexible!

Very good.  The fresh lime, cilantro, mint and green onions are a perfect match w/ the spice in the soup.  Great meal.

Wonderful, bright flavors.  I gave it 4 stars because I made quite a few changes to save money: made my own shredded chx, opted for dry ginger, subbed chili paste for curry paste.  I also omitted the fresh cilantro &amp; mint.  Sounds like I made different recipe entirely, but I bet it is fairly similar to the original.  Regardless, will make again - great for a rainy day.

Deliscious and EASY. My kids LOVED it- my 6 yr old, super picky eater that makes dinner a battle, LOVED it- went back for more 4 times! I reserved the cilantro and onions for mine only, the kids opted out of that, but it made it less spicy for them and allowed me to make it to my liking too! (I was out of lime juice, but it was great witout it!)

This spicy soup is a delicious, warming weeknight dish. Allison Fishman Task will teach you how to make it in under 20 minutes.

Spicy Asian Chicken and Noodle Soup

Servings: 4

Author : Ivy Manning

Ingredients

Instructions

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