Asian-Style Chicken Noodle Soup
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
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- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4
Ingredients
Kosher salt
6 ounces thin rice noodles (vermicelli)
4 cups low-sodium chicken broth
1/2 cup smooth peanut butter
2 tablespoons soy sauce
2 tablespoons Sriracha
1 large boneless, skinless chicken breast, sliced crosswise 1/4-inch thick (about 12 ounces)
1 red bell pepper, thinly sliced
4 scallions, thinly sliced
1 cup loosely packed roughly chopped fresh cilantro (from 1 medium bunch)
2 Persian cucumbers or 1 regular cucumber, thinly sliced (about 2 cups)
1 romaine heart, thinly sliced (about 3 cups
[For Serving:] Lime wedges
Directions
- Bring a large pot of salted water to a boil. Add the rice noodles 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.
- 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.
