Zutaten für Asian Chili Chicken Noodle Soup
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 teaspoons chili powder
- ½ teaspoon red pepper flakes
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon fish sauce
- ½ cup fresh cilantro, chopped
- 8 ounces spaghettini
- 1 cup bok choy, chopped
- 2 tablespoons fresh lime juice
- ¼ cup fresh cilantro, chopped (for garnish)
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Zubereitung von Asian Chili Chicken Noodle Soup
- Heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil in a large pot or Dutch oven over medium heat.
- Add 1 medium onion (chopped), 2 stalks celery (chopped), 4 cloves garlic (minced), 1 inch ginger (grated), 2 teaspoons chili powder, and 1/2 teaspoon red pepper flakes. Cook until fragrant, about 1 minute.
- Reduce heat to medium-low and cook for 5 minutes, stirring occasionally, until vegetables soften slightly.
- Add 6 cups chicken broth, 1 (14.5 ounce) can diced tomatoes (undrained), 1.5 pounds boneless, skinless chicken breasts (cut into bite-sized pieces), 1 tablespoon fish sauce, and 1/2 cup chopped cilantro. Bring to a simmer.
- Cover and simmer for 30 minutes, or until chicken is cooked through.
- While the soup simmers, cook 8 ounces spaghettini according to package directions until al dente. Drain.
- Add the cooked spaghettini, 1 cup bok choy (chopped), and 2 tablespoons lime juice to the soup.
- Cook for 5 minutes, or until bok choy is wilted.
- Garnish with 1/4 cup chopped cilantro and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
21g
Fat
12g
Carbs
17g
