Low-Calorie

Active 1¼ hrs

Total 1¼ hrs

Singapore-Style Chicken & Noodle Soup

Serve this flavorful soup with hot sauce and lime wedges, if desired. Look for bean thread noodles, sometimes labeled vermicelli, mung bean or cellophane noodles, in the Asian section of large supermarkets or at an Asian market. After preparing them, rinse well to prevent sticking.

• 2 cups chopped onions
• 2 small red or green chiles (such as serrano or jalapeño), seeded and diced
• 1 2-inch piece fresh ginger, peeled and coarsely chopped
• 2 cloves garlic, crushed
• ¼ cup macadamia nuts
• 3 tablespoons fish sauce
• 2 teaspoons dark brown sugar
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground or crushed fennel seed
• 1 teaspoon ground pepper
• 2 tablespoons peanut oil
• 6 cups low-sodium chicken broth
• 1 pound boneless, skinless chicken breast, trimmed
• 1 14-ounce can “lite” coconut milk
• 2 tablespoons lime juice, or to taste
• 2 tablespoons reduced-sodium soy sauce
• 1 14-ounce package extra-firm tofu, drained, cut into ½-inch cubes
• 1 cup diced tomatoes or one 14-ounce can diced tomatoes, drained
• 1 7-ounce package mung bean sprouts (3 cups)
• 8 ounces bean thread noodles
• 3 hard-boiled eggs, thinly sliced
• 6 scallions, thinly sliced
• ½ cup coarsely chopped fresh cilantro

1. Put onions, chiles, ginger, garlic, nuts, fish sauce, brown sugar, coriander, cumin, curry powder, turmeric, fennel and pepper in a blender. Puree until the mixture forms a paste.

2. Heat oil in a large pot over medium heat. Scrape in the paste with a spatula and cook, stirring, until it starts to color, 3 to 5 minutes. Add broth and chicken and bring to a simmer. Simmer, turning the chicken once or twice, for 10 minutes. Stir in coconut milk, lime juice and soy sauce; simmer for 5 minutes more.

3. Remove the chicken and shred with two forks. Add tofu, tomatoes and bean sprouts to the soup and cook for 2 minutes. Stir in the shredded chicken.

4. Prepare noodles according to package directions.

5. Divide the noodles among 8 soup bowls. Ladle the soup over and top with egg slices, scallions and cilantro.

►► MAKE AHEAD: Refrigerate noodles, soup and toppings in separate containers (so the noodles don’t soak up all the liquid) for up to 2 days.

Serves 8: 1⅔ cups soup & ¾ cup noodles each

Calories 412 | Fat 17g (sat 5g) | Cholesterol 101mg | Carbs 42g | Total sugars 6g  (added 1g) | Protein 26g | Fiber 4g | Sodium 714mg | Potassium 585mg.

Nutrition bonus: Vitamin C (23% daily value) | Iron (21% dv).