Recipe - Low-Fat Spicy Chicken Noodle Soup

One half pound Chicken breast,
boneless, skinless
One fourth pound Rice vermicelli noodles
3 Garlic cloves, minced
1 tablespoon Ground cumin
One half teaspoon Turmeric
5 cup Chicken stock
One half teaspoon Lime rind, grated
2 tablespoon Lemon juice
2 teaspoon Gingerroot, chopped
2 teaspoon Granulated sugar
1 teaspoon Chili paste
1 cup Bean sprouts
1 cup Romaine lettuce, coarse chop
2 tablespoon Fresh coriander, chopped

Cut chicken into thin strips. Break noodles into 3inch long pieces. In
saucepan, combine garlic, cumin and turmeric; cook over medium heat,
stirring constantly, for 1 minute.

Add chicken, stock, lime rind and juice, ginger, sugar and chili paste;
bring to boil. Reduce heat and simmer for 5 minutes.

Add noodles; simmer for 3 minutes. Add bean sprouts and romaine lettuce;
cook for 1 minute. Ladle into individual bowls and sprinkle with coriander.

Per serving: about 155 calories, 15 g Protein, 2 g fat, 18 g carbohydrate

Source: Canadian Living magazine Apr 95 Presented in article by Ann
Lindsay: "Health & WellFare: Thai into the Trend"

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini