1/2 lb chicken breast, boneless, skinless
1/4 lb rice vermicelli noodles
3 garlic cloves, minced
1 tbsp ground cumin
1/2 tsp turmeric
5 cup chicken stock
1/2 tsp lime rind, grated
2 tbsp lemon juice
2 tsp gingerroot, chopped
2 tsp granulated sugar
1 tsp chili paste
1 cup bean sprouts
1 cup romaine lettuce, coarse chop
2 tbsp fresh coriander, chopped
Directions
Cut chicken into thin strips. Break noodles into 3-inch 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 & Well-Fare: Thai into the Trend"
[-=PAM=-] PA_Meadows@msn.com
Servings: 6 servings
Low-Fat: Spicy Chicken Noodle Soup Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Poultry; Soup
The History of Recipes
Recipes as a concept can be traced far back into ancient history, in truth as far back as the early Egyptians, and potentially, even further back. Interesting though that maybe, generally, these old records were just very simple hieroglyphic instructions for meal preparation.
In an interesting twist, the most ancient recipe found, according to food historians are a few clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. Progressing into Roman times 25BC a roman called Apicius compiled some scripts which described recipes cooked by the Romans. In his publication, he describes how the meals were separated into hors d`oeuvres, main course and afters, a style of dining still practiced today. This early Roman chef recounts how the chefs of Roman times made use of many different aromatic flavours, including a few that are still present in modern kitchens like basil, fennel and parsley. Over the succeeding few hundred years, the rich and powerful families of the West tried to offer the most exotic banquets, and as a result the best chefs and their recipe collections could command a high salary. Even so, it wasn`t until the nineteenth century the formal cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and recording recipes that were common in the better off homes of the day. When we get to the twentieth century, cookery books were starting to become popular mostly due to increased literacy, people having increased spare time and having more money to spend. The TV revolution gave us celebrity TV chefs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Low Fat_ Spicy Chicken Noodle Soup recipe.
