Boil 1 ltr water, then pour the boiling water over the Knorr stock pots,
stir gently to break them up.
If using dry pasta, cook according to package directions.
Slice the bell peppers nice and thin,and grate the garlic and ginger.
Now the chicken breast should be sliced nice and thin, 1/4 - 1/2 inch strips, i cover in cling film and flaten with a rolling pin, to make sure it`s the same thickness.
In a large saucepan, combine stock, garlic, ginger and peppers. Bring to a boil over medium heat. Reduce the heat to low and simmer 10 minutes. Add chicken and cook 5 minutes,
Drain noodles and add to sauce pan stirring for 1-2 minutes, or until noodles are tender and heated through.
Ladle soup into bowls and sprinkle with green onions, and garnish with 2-3 Basil leaves.
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|Serving Size: 1 Serving (660g)|
|Recipe Makes: 3|
|Calories from Fat: 53 (10%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 161.3mg||50 %|
|Sodium 190.3mg||7 %|
|Potassium 816.6mg||21 %|
|Total Carbohydrate 65.7g||19 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 61g|
|Protein 49.4g||71 %|
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Calories per serving: 521
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