This one is right up my alley!! Tho, HIGH in sodium!! Here is their quote: "30 minutes.is all it takes to make this incredibly tasty soup. Sauteed garlic, tender-crisp carrot strips, and rice noodles are cooked in a ginger flavor infused broth and garnished with fresh cilantro, green onions, and salted peanuts. It's a light and flavorful soup that's sure to impress."
(serves 6)
1 T. peanut oil
2 cloves garlic, minced
1 carton (32 oz.) Swanson Thai Ginger Flavored Infused Broth
1 large organic* carrot (I find organic carrots to be sweeter*), peeled and cut into 2" matchstick-thin strips
about 1 cup
8 oz. (1/2 of a 16 oz. package) wide (I like thinner noodles*), cooked, prepared according to package
directions
3 T. sliced green onions
1/3 cup chopped fresh cilantro leaves
3 T. chopped dry roasted salted peanuts
6 lime wedges
Heat the oil in a 2&1/2 qt. saucepan over med.-high heat. Add the garlic and cook and stir for 45 seconds.
Add the broth to the saucepan, and heat to a boil. Reduce the heat to med. Add the carrot and cook for 5 min. or until tender-crisp. Add the noodles to the saucepot, and cook until the mixture is hot and bubbling. Serve topped with green onions, cilantro, and peanuts with lime wedges on the side.
"Serve continuously"
Love,
MM
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