THAI-INSPIRED CHICKEN & RICE NOODLE SOUP
Cozy, comforting, and fragrant, this flavor-packed Thai chicken noodle soup will warm you right up.
Provided by Jennifer Segal
Categories Dinner
Time 25m
Yield 4
Number Of Ingredients 16
Steps:
- Heat the oil in a medium soup pot over medium-low heat. Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes. Add the curry paste and cook, stirring constantly, for 1 minute more. Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer. Continue simmering, uncovered, for 5 minutes.
- Meanwhile, cook the rice noodles according to the package instructions.
- When ready to serve, taste the soup and adjust the seasoning, if necessary. Gently reheat the noodles in the microwave, if necessary. Divide the noodles and chicken into serving bowls. Ladle the broth over top and sprinkle with cilantro and scallions. Serve with Sriracha sauce and lime wedges.
- Note: As the soup sits on the stove, some of the fat may rise to the surface; skim it, if necessary.
Nutrition Facts : Calories 530, Fat 31 g, Carbohydrate 40 g, Protein 28 g, SaturatedFat 20 g, Sugar 7 g, Fiber 2 g, Sodium 942 mg, Cholesterol 53 mg
COCONUT THAI CHICKEN ZOODLE SOUP
I found this recipe and love it! Couldn't find anything quite like it. Some say the fish sauce might be too much but I enjoyed the mix of tastes. This is also Whole30 approved. Optional toppings: bean sprouts, cilantro, a squeeze of lime juice
Provided by WendiG
Categories Thai
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Add the coconut oil and red Thai curry paste to a medium-sized pot over medium-high heat. Let the curry paste cook for 2 minutes then add the coriander and turmeric and cook for 1 minute more.
- Add the chicken, chicken stock, fish sauce, honey, and red onion and bring the pot to a boil. Reduce the heat and simmer for 15 minutes. Add the coconut milk and heat through.
- Add the zucchini to the pot and let it cook for 2 minutes, or until it is soft enough to twirl around a fork.
- Serve immediately and (if using) top with the optional toppings.
Nutrition Facts : Calories 539.6, Fat 38.5, SaturatedFat 26.6, Cholesterol 73.2, Sodium 1334.3, Carbohydrate 21.5, Fiber 3, Sugar 13.4, Protein 31.7
THAI COCONUT CHICKEN SOUP (NOODLE BOWL)
Why go out for Thai when you can make this easy, quick, and delicious noodle bowl at home?
Provided by Lux
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil. Remove from heat, add noodles, and cover.
- Peel and discard tough outer leaves from lemongrass. Roughly chop pale inner stalk and transfer to a food processor; pulse until minced, 1 to 2 minutes.
- Bring chicken broth to a boil in another large pot. Add lemongrass, chicken, mushrooms, red chile pepper. Cook for 5 minutes. Reduce heat to medium; stir in coconut milk, ginger, fish sauce, and garlic. Simmer soup gently until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 10 to 15 minutes.
- Transfer chicken to a cutting board; slice thinly and return to the pot. Stir in lime juice and sugar.
- Drain noodles and divide among serving bowls. Ladle soup on top. Garnish with a lime wedge, green onions, and basil.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 58.5 g, Cholesterol 22.1 mg, Fat 22.9 g, Fiber 3 g, Protein 13.1 g, SaturatedFat 18.8 g, Sodium 2119.5 mg, Sugar 3.4 g
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