Asian Chicken Noodle Soup

Ingredients:

1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon grated ginger
2 stalks fresh lemongrass, peeled
2 cups water
2 (14-ounce) cans fat-free, low sodium chicken broth
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
4 ounces uncooked angel hair pasta
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
2 green onions, thinly sliced
1 red chile pepper, finely chopped (I used red pepper flakes and a dash of Tabasco)

Directions:

Heat oil in a large nonstick skillet (I used my wok) over medium-high heat. Add garlic, ginger, and lemongrass; saute 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass.

From Cooking Light, August 2004.