Monday, April 03, 2006

Refreshing soup...

Tonight's dinner, Asian Chicken Noodle Soup, was a quick-to-make light soup to enjoy outside on the patio as the temperature has started to rise out here in Phoenix. The base flavors of garlic, ginger and lemongrass are lightly sauteed before the chicken broth and water is added to intensify their essence. As it comes to a boil, angel hair pasta and diced chicken breast are added and allowed to cook for about 5 minutes. Once the time is up, the pan is set aside and allowed to sit off heat to finish cooking the pasta and to let the flavors meld.

The broth has a refreshing, silky and light lemon-y taste from the lemongrass with just the right amount of bite from fresh ginger and the red chile. The original recipe says it serves 8, but I plated it into 3 portions for a main dish.

5 comments:

  1. I'm stealing this for Tuesday night's dinner! I have half a package of somen noodles, tofu, and a bit of lemongrass paste that I think would work perfectly. Thanks for the tip!

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  2. thats simple and nice. A good comfort food.

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  3. Sounds light, refreshing, simple and delicious! I bet it would be good with rice noodles, too.

    What really got me was your reference to the rising temperatures in Phoenix and eating on the patio ... Oh, I'm so jealous! It feels like winter has returned to Toronto. :-(

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  4. That sounds so good! I'll probably use rice noodles too.

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  5. Jennifer - I can't wait to hear how your changes turn out - it sounds wonderful!

    Foodcrazee - Thanks!

    Tania - Sorry about the cold weather... We'll try to send some of the 80's your way!

    Kitchen queen - Let me know if you try it out!

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