Thai Chicken Noodle Soup December 21 2014 4 Comments

Thai Chicken Noodle SoupServes 4

2 bags Skinny Dip Zero Carb Noodles, any shape
3/4 lb boneless chicken breast, cut into 2" strips
24 oz low sodium chicken broth
1 cup sugar snap peas
1 red bell pepper, cut into 1/8" strips
1 cup sliced mushrooms
2 green onions, sliced thin diagonally
1 tablespoon grated fresh ginger
1/4 cup chopped cilantro
3 tablespoons low sodium soy sauce
2 tablespoons lime juice
1 teaspoon lime zest
1 tablespoon brown sugar
2 teaspoons Sriracha chili sauce
salt and pepper to taste

A gorgeous "meal in a bowl" soup full of bright Asian flavors! In a large saucepan add broth, Sriracha sauce, soy sauce, ginger, brown sugar and lime juice. Bring to a boil and cook 5 minutes. Add chicken and mushrooms. Reduce heat and simmer 15 minutes.

Stir in green onion, snap peas, bell pepper, and zest. Let cook 2 minutes and turn off heat so the veggies stay crisp. Rinse noodles, drain and divide among 4 large soup bowls. Season soup to taste and ladle into bowls. Garnish with cilantro and serve.
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Nutrition Per Serving
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Calories: 179     Carbs: 8 grams     Protein: 30 grams
Fat: 3 grams     Sodium: 896 mg     WW Points Plus: 4
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