Thai-Inspired Noodles with Broth

The broth in this spicy soup gets its kick from a combination of ginger, garlic and Thai curry. If you want a milder soup, simply omit the curry and add 1/2 teaspoon of paprika.
  • 3 c. chicken broth
  • 1 T. minced ginger
  • 1 T. minced garlic
  • 1/8 tsp. Thai red curry paste
  • 5 oz. thin spaghetti
  • Cooking spray
  • 4 oz. sliced mushrooms
  • 1/2 red pepper, thinly sliced
  • 1/2 sweet onion, thinly sliced
  • 1/2 c. snap peas
  • 1 c. cooked chicken, sliced into strips
  • 2 T. sliced green onions
  • 2 tsp. black sesame seeds
  • Lemon juice

Combine the chicken broth, ginger, garlic and curry paste in a large saucepan over high heat. When the mixture begins to boil, cook the spaghetti in the broth until tender.

Meanwhile, in a wok, heat the cooking spray over high heat. Add the mushrooms, pepper, onion and snap peas and cook for 2 minutes. Add 1 ounce of the broth and the cooked chicken to the wok, cover and remove from the heat. Allow to sit for about 3 minutes or until the vegetables are crisp-tender.

To serve, spoon the noodles evenly between two bowls. Top the noodles with the vegetable-chicken mixture and ladle the broth over it all. Garnish with the green onions and sesame seeds and squeeze a little fresh lemon juice over each bowl before serving.

  • Yields: 2 servings
  • Preparation Time: 20 minutes