Main Ingredients:
2 cartons of Swanson Thai ginger broth (this stuff is the bomb!)
1 carton plain chicken broth
1-2 Boneless skinless Chicken breast, cut into small pieces (depends on size - could even do 3 if they are smallish)
1 to 1 1/2 cups broccoli slaw
3/4 cup grated carrot
1 small can sliced water chestnuts, drained
1 to 1 1/2 cups dry egg noodles
1 small jalapeño sliced very thinly
1 teaspoon Garlic paste
Garnishes:
Chopped green onions
Fresh Sugar snap peas
Lime zest to taste
Cilantro to taste
Warm broth in a large pot.
Add chicken and simmer until just done
Add broccoli slaw, water chestnuts, carrot, garlic paste and jalapeño. Cook for 5-7 minutes.
Add noodles
When noodles are done add the lime zest. place a few sugar snap peas in the bottom of each bowl. Ladle soup over peas. Garnish with chopped cilantro and green onions.
Fresh Sugar snap peas
Lime zest to taste
Cilantro to taste
Warm broth in a large pot.
Add chicken and simmer until just done
Add broccoli slaw, water chestnuts, carrot, garlic paste and jalapeño. Cook for 5-7 minutes.
Add noodles
When noodles are done add the lime zest. place a few sugar snap peas in the bottom of each bowl. Ladle soup over peas. Garnish with chopped cilantro and green onions.
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