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Filed Under LunchChicken Breast
Spicy Chicken Noodle Soup

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Thailand Thailand
Shared by: Pamela M.

1/2 pound boneless, skinless Chicken breast
1/4 pound Rice vermicelli noodles
3 cloves minced Garlic
1 tablespoon ground Cumin
1/2 teaspoon Turmeric
5 cup Chicken stock
1/2 teaspoon grated Lime rind
2 tablespoon Lime juice
2 teaspoon chopped Ginger
2 teaspoon Sugar
1 teaspoon Chili paste
1 cup Bean sprouts
1 cup coarsely chopped Romaine lettuce
2 tablespoon chopped Fresh coriander

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Stove Top

20 Minutes

10 Minutes

30 Minutes

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Cut chicken into thin strips. Break noodles into 3 inch long pieces.

In a saucepan, combine garlic, cumin and turmeric; cook over medium heat, stirring constantly, for 1 minute. Add chicken, chicken stock, lime rind and lime juice, ginger, sugar and chili paste; bring to boil. Reduce heat and simmer for 5 minutes.

Add noodles; simmer for 3 minutes. Add bean sprouts and romaine lettuce; cook for 1 minute. Ladle into individual bowls and sprinkle with coriander before serving.

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