Tom Yum-Style Chicken Soup with ZENB Elbows Pasta

Use your ZENB Elbows Pasta to make this warm, delicious Tom Yum-Style Chick Soup recipe. Using a rotisserie chicken to make the preparation easier, this recipe will be your new go-to soup that you can make in the comfort of your own home.

• 1 tablespoon Thai red curry paste
• 1 carton (32 ounces) unsalted chicken stock
• 4 cups water
• 12 ounces ZENB Elbow Pasta made from 100% Yellow Peas, uncooked
• 1-1/2 cups sliced shitake mushrooms (about 4 ounces)
• 1 cup cherry tomatoes, halved (about 4 ounces)
• 2 cups shredded rotisserie chicken meat
• 3 tablespoons fish sauce
• 2 limes, juiced plus additional lime wedges for serving
• 1/2 cup loosely packed cilantro leaves
• 2 tablespoons sambal oelek (Asian chili garlic sauce)

INSTRUCTIONS

1.

Heat curry paste in large pot lightly sprayed with oil on medium-high heat. Cook 1 minute, stirring frequently until fragrant and softened. Add stock and water; cover. Bring mixture to a boil. Add ZENB Pasta; cook 10 minutes until pasta is cooked but firm.

2.

Reduce heat to medium. Add mushrooms, tomatoes, chicken and fish sauce. Cook 2-3 minutes, until heated through.

3.

Remove pot from heat; stir in lime juice. Ladle soup into serving bowls. Serve immediately with cilantro, sambal and lime wedges.