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Asian Chicken Noodle Soup

Asian Chicken Noodle Soup

Asian Chicken Noodle Soup

 

INGREDIENTS


  • 2 tablespoons HOUSE OF TSANG® wok oil
  • 2 cloves garlic, minced
  • 4 green onions, chopped
  • 2 tablespoons finely grated gingerroot
  • 1 large carrot, sliced
  • 1 tablespoons curry powder
  • 1 (15-ounce) can coconut milk
  • 3 tablespoons HOUSE OF TSANG® Ginger-Flavored Soy Sauce
  • 1 (32-ounce) box low-sodium chicken broth
  • 1 red bell pepper, chopped
  • 1 jalapeño, sliced
  • 2 (10-ounce) cans HORMEL® VALLEY FRESH chicken breast
  • ⅓ cups chopped fresh cilantro, plus more for garnish
  • 1 (2-ounce) package ramen noodles, seasoning packet discarded
  • Lime wedges, for serving

DIRECTIONS


1. In large Dutch-oven, heat oil over medium heat. Add garlic, green onions and ginger and cook 2 minutes or until fragrant. Add carrot and cook 2 minutes. Stir in curry powder and cook 1 minute. Add coconut milk and broth and bring mixture to a boil.
2. Reduce heat to medium-low and simmer 15 minutes.
3. Add bell pepper and remaining ingredients and cook until noodles are tender.
 
 
 
 
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