Print
Email
I worked at PF Changs for years and am now craving this soup.... just looking at this recipe, it's close, but not quite there. Rather than lime juice and brown sugar, use a mix of white vinegar and white sugar. Use less soy sauce (probably 1/4 c.)... I'm currently trying to make it, we'll see how this goes!
Also, rather than Sriracha, use chili paste.
 |
 Chicken Noodle Soup by Ineke Leer |
| prev | 1 of 2 | next |  Add a photo | |
I found this recipe for PF Changs Chicken Noodel Soup - which I Love! I made it this week adn it is pretty right on. I am copying the exact recipe below but here are my suggestions/modifications based on the soup I made:
use less soy or low sodium, soup was a little salty for my liking.
I did a pretty long squirt of siracha - (2 TBSp) and it was pretty spicy but we like that
added chopped green onions when i added the tomatoes
added noodles directly to the soup after the 15 min simmer.
I was unable to find the noodles they use at Chang's and used bahn pho rice sticks instead.
Ingredients
- Serves 4
- INGREDIENTS
- 1 can (48 oz) nonfat chicken broth
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- Sriracha sauce
- 2 tablespoons fresh lime juice
- 1 -inch piece fresh ginger, peeled and cut in 8 slices
- 3/4 pound boneless chicken breasts, cut in thin 3-inch-long strips
- 3 tablespoons cornstarch
- 1 cup sliced shiitake mushrooms (or white button mushrooms)
- 1/2 cup sliced grape tomatoes
- 1 teaspoon lime zest
- 2 tablespoons chopped fresh cilantro
- PREPARATION Combine broth, soy sauce, sugar, Sriracha sauce, lime juice, and ginger and boil 5 minutes.
- Meanwhile, toss chicken with cornstarch until completely coated.
- Add chicken and shiitakes to broth and simmer 15 minutes.
- Remove the pan from the heat and stir in tomatoes.
- Pour soup over udon noodles cut in 2 pieces. Top with cilantro and Sriracha sauce
- Let soup stand 2 to 3 minutes before serving.
Directions
- PREPARATION Combine broth, soy sauce, sugar, Sriracha sauce, lime juice, and ginger and boil 5 minutes.
- Meanwhile, toss chicken with cornstarch until completely coated.
- Add chicken and shiitakes to broth and simmer 15 minutes.
- Remove the pan from the heat and stir in tomatoes.
- Pour soup over udon noodles cut in 2 pieces. Top with cilantro and Sriracha sauce
- Let soup stand 2 to 3 minutes before serving.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 804g | |
| Recipe makes 4 servings | |
| Calories 893 | |
| Calories from Fat 498 | 56% |
| Total Fat 55.26g | 69% |
| Saturated Fat 15.93g | 64% |
| Trans Fat 0.08g | |
| Cholesterol 282mg | 94% |
| Sodium 1925mg | 80% |
| Potassium 1187mg | 34% |
| Total Carbs 14.65g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.86g | 3% |
| Protein 79.1g | 127% |
Comments
December 10, 2011Just made this and it came out PERFECT! So good for a freezing cold day! Thanks for posting this recipe!!!!- November 7, 2011You could try using Sambol Olek - a chili garlic paste often used in thai and chinese cooking. You cna find it in the asian section of the grocery store.
November 6, 2011Could you suggest an alternative for Sriracha sauce. We don't have this in my area. Thanks for your reply.
%20and%20it%20was%20pretty%20spicy%20but%20we%20like%20that%20%0D%0Aadded%20chopped%20green%20onions%20when%20i%20added%20the%20tomatoes%0D%0Aadded%20noodles%20directly%20to%20the%20soup%20after%20the%2015%20min%20simmer.%0D%0AI%20was%20unable%20to%20find%20the%20noodles%20they%20use%20at%20Chang's%20and%20used%20bahn%20pho%20rice%20sticks%20instead.){kind=link}