Add some Asian flair to your menu with this savory soup that's filled with fresh flavor, vibrant color and great texture to make this recipe a definite keeper.
cost per recipe: $10.20
The price is determined by the national average.
tablespoon peanut oil
cloves garlic, minced
carton (32 ounces) Swanson® Thai Ginger Flavor Infused Broth
large carrot, peeled and cut into 2-inch matchstick-thin strips (about 1 cup)
ounces (1/2 of a 16-ounce package) wide cooked rice noodles, prepared according to package directions
tablespoons sliced green onion
cup chopped fresh cilantroleaves
tablespoons chopped dry roasted salted peanuts
Heat the oil in a 2 1/2-quart saucepan over medium-high heat. Add the garlic and cook and stir for 45 seconds.
Add the broth to the saucepan and heat to a boil. Reduce the heat to medium. Add the carrot and cook for 5 minutes or until tender-crisp.
Add the noodles to the saucepot and cook until the mixture is hot and bubbling. Serve topped with the green onions, cilantro and peanuts with the lime wedges on the side.