Rice noodles, found in the Asian section of the supermarket, make this soup great for those who avoid gluten.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Soak rice noodles according to package instructions; drain.
- In a large pot, bring broth and ginger to a boil over high. Reduce heat to medium, cover, and simmer 10 minutes.
- Add coconut milk to broth and return to a simmer. Add chicken and simmer until chicken is cooked through, about 3 minutes. Stir in lime juice, fish sauce, brown sugar, jalapeno, and 1/2 cup cilantro; cook 1 minute. Stir in noodles and serve immediately, topped with 1/4 cup cilantro.
Nutrition Facts : Calories 328 g, Fat 16 g, Fiber 2 g, Protein 19 g, SaturatedFat 13 g
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