Spicy Asian Chicken and Noodle Soup

It is getting to be that time of year where all I want to do on the weekends is curl up with a good book, a blanket, and a bowl of soup and just lounge around. Fall is seriously my favorite time of year. I just love the cool brisk air and when the leaves that start to change. I have hoped ever since I was a little girl that I would be able to get married in the Fall. I am sure that me getting married is quite some time away right now, but a girl can dream. 😉

This soup I am sharing with you today is a real warmer-upper. If you are cold this Fall this would be the perfect soup! It has the warmth of the broth and the the heat of the spice. It is just a great soup for the Fall.

I hope you all enjoy it!

Ingredients for soup:

• 3 cups fat free, low sodium, chicken broth
• 1 1/2 cups water
• 1 1/2 cups shredded cooked chicken
• 1/2 cup grated carrot
• 1/2 cup thinly sliced snow peas
• 2 teaspoons Sriracha (hot chile sauce)
• 2 teaspoons lower-sodium soy sauce
• 1 1/2 teaspoons Thai red curry paste
• 1 (2″) piece peeled fresh ginger
• 6 cups water
• 3 ounces uncooked rice sticks (rice-flour noodles)
• 1 tablespoon fresh lime juice
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onion

Bring first 9 ingredients (through ginger) to a simmer in a medium saucepan and keep warm.

Bring 6 cups of water to boil in a large saucepan. Add the rice noodles and cook 3 minutes. Drain and place about 1/4 cup noodles in each bowl.

Discard the ginger in your broth. Add juice to broth and stir. Ladle broth into bowl and top with a tablespoon each of mint, cilantro, and green onions.

I paired this with some baked tofu eggrolls. You can find the recipe here. Just sub tofu for the salmon.

This was a great meal. Super filling and the entire thing was under 500 calories! The soup itself is 197 calories per serving!!! How amazing is that?! Thank you Cooking Light for always being awesome. One word of caution, the soup is kind of spicy. If you are very sensitive to that kind of thing, reduce the Sriracha and the curry paste. That should calm it down a bit.

I hope you all are having a fabulous week so far!