Tom Yum-Style Chicken Soup with ZENB Elbow Pasta
PREP TIME 10 minutes
COOK TIME 20 minutes
Serving Size: 570g
|Amount per Serving*||% Daily Value|
FEATURED IN RECIPE
ZENB Elbows Pasta
Use your ZENB Elbow 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
- 1 box (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)
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.
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