Light Thai Chicken Noodle Soup

• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon grated gingerroot
• 1 stalk fresh lemongrass
• 4 cups water
• 1 lb chicken breast, cut into 1inch pieces
• 1 large peeled carrot
• 4 ounces uncooked angel hair pasta
• 1 bunch chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 12 teaspoon salt
• 2 green onions, thinly sliced
• hot sauce

1. Make chicken stock by boiling chicken and carrot in water for 1 hours Remove chicken and set aside.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add garlic, ginger, and lemongrass; saute 3 minutes.
4. Add to broth; bring to a boil.
5. Add chicken and pasta; cook 8 minutes or until pasta is done.
6. Add lime juice.
7. Remove from heat.
8. Discard lemongrass.
9. Let stand 5 minutes.
10. Serve in bowls.
11. To each bowl, add some onions, cilantro and hot sauce.

vegetable oil, garlic, gingerroot, water, chicken breast, carrot, angel hair pasta, fresh cilantro, lime juice, salt, green onions, hot sauce

Taken from www.food.com/recipe/light-thai-chicken-noodle-soup-332756 (may not work)