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: $7.66
The price is determined by the national average.
tablespoon peanut oil
cloves garlic, minced
tablespoons minced peeled ginger root
teaspoon cayenne pepper
carton (32 ounces) Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Organic Free-Range Chicken Broth
large carrot, peeled and cut into 2-inch matchstick-thin strips (about 1 cup)
ounces wide rice noodles, prepared according to package directions
cup unsweetened coconut milk
tablespoon grated lemon zest
tablespoons sliced green onion
cup chopped fresh cilantro leaves
tablespoons chopped dry roasted salted peanuts
Heat the oil in a 2 1/2-quart saucepan over medium-high heat. Add the garlic, ginger and cayenne pepper 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. Stir in the coconut milk and lemon zest and cook until hot. Season to taste. Serve topped with the green onions, cilantro and peanuts with the lime wedges on the side.