The broth in this spicy soup gets its kick from a combination of ginger, garlic and Thai red curry paste. It is chock full of delicious vegetables, tender chicken and soft noodles.
- 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.
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