Ingredients

1 package (9 ounces) fresh angel hair pasta

9 cups defatted homemade chicken broth (or 6 cups defatted reduced-sodium canned broth and 3 cups water)

6 cloves garlic, coarsely chopped

1 piece fresh ginger (1" long), unpeeled, cut into 2 or 3 chunks

3 dried small hot red peppers

8 ounces skinless, boneless chicken breast, cut into bite-size pieces

4 scallions, finely chopped

Directions

  Place the pasta in a large heat-proof bowl. Pour enough boiling water over the pasta to cover it. Stir gently with a fork to break up the noodles. Set aside.

  In a large saucepan, combine the broth, garlic, ginger and peppers. Bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Add the chicken and cook for 5 minutes, or until the chicken is no longer pink in the center. Test by cutting one piece in half.

  Drain the noodles and add to the saucepan. Cook, stirring with a fork, for 1 to 2 minutes, or until the noodles are tender and heated through.

  Remove the ginger and peppers from the soup; discard. Ladle the soup into bowls, and sprinkle with the scallions.