Asian-Style Chicken Noodle Soup

  • Yield : 4
  • Cook Time : 25m
  • Ready In : 35m
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  • Kosher salt
  • 6 ounces thin rice noodles (vermicelli)
  • 4 cups low-sodium chicken broth
  • 1/2 cup smooth peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons Sriracha
  • 1 large boneless, skinless chicken breast, sliced crosswise 1/4-inch thick (about 12 ounces)
  • 1 red bell pepper, thinly sliced
  • 4 scallions, thinly sliced
  • 1 cup loosely packed roughly chopped fresh cilantro (from 1 medium bunch)
  • 2 Persian cucumbers or 1 regular cucumber, thinly sliced (about 2 cups)
  • 1 romaine heart, thinly sliced (about 3 cups
  • [For Serving:] Lime wedges


Step 1

Bring a large pot of salted water to a boil. Add the rice noodles and cook until almost tender, about 3 minutes. Drain and rinse under cold water to cool. Drain the noodles very well, tossing with tongs to release as much water as possible. Snip the noodles with scissors a few times to cut the long strands.

Step 2

Bring the chicken broth and 2 1/2 cups water to a simmer in a medium saucepan. Whisk in the peanut butter, soy sauce and Sriracha. Then add the chicken and bell pepper. Cook, over medium-low heat, at a bare simmer until the chicken is just cooked through, 3 to 5 minutes. Add the cooked rice noodles and scallions to the soup. Divide among 4 bowls and top with the cilantro, cucumbers, romaine and serve with lime wedges.

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