Spicy Chicken and Rice Noodle Soup

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This chicken soup is loaded with rice noodles and veggies and flavored with soy and Sriracha and a little peanut butter as the secret ingredient.
Level: Easy
Total: 35 min
Active: 25 min
Yield: 4

Ingredients

  1. Kosher salt
  2. 6 ounces vermicelli or other thin rice noodles
  3. 4 cups low-sodium chicken broth
  4. 1/2 cup smooth peanut butter
  5. 2 tablespoons soy sauce
  6. 2 tablespoons Sriracha
  7. 1 large boneless, skinless chicken breast, sliced crosswise 1/4-inch thick (about 12 ounces)
  8. 1 red bell pepper, thinly sliced
  9. 4 scallions, thinly sliced
  10. 1 cup loosely packed roughly chopped fresh cilantro (from 1 medium bunch)
  11. 2 Persian cucumbers or 1 regular cucumber, thinly sliced (about 2 cups)
  12. 1 romaine heart, thinly sliced (about 3 cups
  13. [For Serving:] Lime wedges

Instructions

  1. Bring a large pot of salted water to a boil. Add the vermicelli and cook until almost tender, about 3 minutes. Drain and rinse under cold water to cool. Drain the noodles very well, tossing with tongs to release as much water as possible. Snip the noodles with scissors a few times to cut the long strands.
  2. Bring the chicken broth and 2 1/2 cups water to a simmer in a medium saucepan. Whisk in the peanut butter, soy sauce and Sriracha. Then add the chicken and bell pepper. Cook, over medium-low heat, at a bare simmer until the chicken is just cooked through, 3 to 5 minutes. Add the cooked rice noodles and scallions to the soup. Divide among 4 bowls and top with the cilantro, cucumbers, romaine and serve with lime wedges.

Nutrition Facts

Serving Size 1 of 4 servings
Calories 530
Total Fat 21 g
Saturated Fat 4 g
Carbohydrates 53 g
Dietary Fiber 6 g
Sugar 7 g
Protein 36 g
Cholesterol 62 mg
Sodium 1367 mg

 

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