I LOVE chix rice soup, and nothing tastes as good as when it's home-cooked, right? I have a chix recipe that is SO easy and SO fast, and you can have 2 bowls (cups) for 105 calories!!! Wild, I know. Not wild? The calming effect it has when ingested. Have some before bed and it would relax even theTasmanian Devil (or me, someone who hates bedtime!)
Ingredients:
1) 2 ounces rice noodles- 200calories
8 cups low sodium chix stock - 80calories
4 thin slices fresh gingerroot
2 garlic cloves, thinly slived
1 stalk lemon grass, thinly sliced on the bias
1 tsp. fish sauce
3/4 cup shredded cooked chix breast
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh basil leaves
1 cup bean sprouts
Vietnamese chili paste, to taste
1 lime, quartered
Directions:
Place the noodles in a bowl of hot water and let sit until soft, 20 to 30 minutes. Place the stock, gingerroot, garlic and lemon grass in a pot and bring to a boil over high heat. Reduce the heat to low and cook for 20 minutes. Add the fish sauce and cook 5 minutes. Drain the noodles and add to the broth. Add the chicken, cilantro, basil and bean sprouts. Add chili paste and lime to taste.
**HAPPY SLURPIN'! (well, maybe try not to slurp, your mom may smack you on the head).**
