Asian Chicken Soup
From Martha Stewart Every Day Cooking .... Asian Chicken Soup 3 cans chix broth 1 tbs grated ginger 1 garlic clove, slivered ¼ to ½ tsp red pepper flakes 4 ounces soba noodles or whole wheat spaghetti 2 b/s chix breast, thinly sliced 1 med red bell pepper, cut into bite size strips 1 cup snow peas, sliced 1 to 2 tbs lime juice (1 lime) 2 scallions, thinly sliced Coarse salt Bring broth, ginger, garlic, red pepper flakes, and 2 cups water to a boil over high heat. Add noodles, lower heat. Simmer til noodles are tender. Add chicken, bell pepper, snow peas. Cook til chicken is opaque throughout, about 1 minute. Add lime juice, scallions and salt to taste. My notes on what I use: All water with ‘better than boullion’ or cubes. Dry ginger if I don’t feel like grating fresh. Minced garlic. Ramen noodles. Also, tend to cut down on the snow peas AND use ¼ if any at all of the red pepper flakes. Gets real hot, real quick! AND – do not add black pepper if tha...