Skinny Thai Chicken Noodle Soup To Revitalize Food

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SKINNY THAI CHICKEN NOODLE SOUP TO REVITALIZE



Skinny Thai Chicken Noodle Soup to Revitalize image

A warming soup packed with flavorful and good ingredients to keep you healthy and well these cold Winter times - in the skinny way!

Provided by Stine Mari | Ginger with Spice

Categories     Main Dish

Time 25m

Number Of Ingredients 14

1 tablespoon canola oil
2 cloves garlic, minced
2 tablespoon ginger, minced
1-2 tablespoon green curry paste, use more or less if you want, depends on spiciness
2 chicken breasts, cut into 1 inch / bite sized pieces
2 cups chicken stock, 500 ml
1 lime, juice only
1 can light coconut milk*
2 cilantro stems (with leaves), finely chopped
2 green onions, chopped, white and green part divided
1 large carrot, cut into matchsticks
2 kaffir lime leaves, optional but highly recommended
8 oz uncooked vermicelli rice noodles, 225g
salt and pepper, to taste

Steps:

  • Heat a large saucepan with a little canola oil to medium high heat. Add minced garlic and ginger and cook for 1 minute. Stir in the green curry paste and cook for 1 more minute. Add chicken, stirring for 3 minutes.
  • Add the carrot, white part of the green onion, kaffir lime leaves, chicken stock, lime juice, light coconut milk and cilantro.
  • Bring to a boil and then reduce to simmer for 10 minutes.
  • Meanwhile, prepare a pan for the noodles. Boil the noodles for around 7 minutes, until they are tender (check your packaging). You may also do this the one pot way and add the noodles directly into the soup after it has simmered for 10 minutes**
  • Add the cooked noodles into the soup and mix (or uncooked and cook for 7 more minutes). Taste and adjust seasonings (salt and pepper) accordingly, may also want more chicken stock or light coconut milk.
  • Top with cilantro, green part of the green onions, lime wedges and chili if desired.

Nutrition Facts : Calories 440 calories, Carbohydrate 55.8 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 12.2 grams fat, Fiber 2 grams fiber, Protein 24.7 grams protein, SaturatedFat 5.8 grams saturated fat, Sodium 697 grams sodium, Sugar 2.4 grams sugar

THAI CHICKEN NOODLE SOUP



Thai Chicken Noodle Soup image

A new Thai-style twist on basic chicken noodle soup using red curry, red bell peppers, coconut milk, and fresh basil. A fantastic flavor combination that whips up in just minutes.

Provided by Amy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
2 carrots, shredded
½ onion, diced
½ red bell pepper, diced
2 large chicken breasts, chopped in small pieces
2 cloves garlic, minced
1 (32 fluid ounce) container chicken broth
1 (14 ounce) can coconut milk
2 tablespoons red curry paste
2 teaspoons salt
½ teaspoon ground black pepper
4 ounces rice noodles, broken in half

Steps:

  • Heat a large stock pot over medium heat. Add oil, carrots, onion, and bell pepper. Cook for about 3 minutes. Add chicken and mix well. Add garlic. Cook until chicken is no longer pink in the center and juices run clear, 5 to 10 minutes.
  • Mix in chicken broth, coconut milk, curry paste, salt, and pepper. Bring soup to a boil, about 5 minutes. Add noodles and allow soup to come to a boil again. Reduce heat to low and simmer about 3 minutes.
  • Cover the pot, remove from heat, and let sit just until noodles are tender, 5 to 10 minutes.

Nutrition Facts : Calories 331.9 calories, Carbohydrate 22.7 g, Cholesterol 46.8 mg, Fat 18.6 g, Fiber 2 g, Protein 18.9 g, SaturatedFat 13.2 g, Sodium 1681.1 mg, Sugar 2.9 g

THAI CHICKEN NOODLE SOUP



Thai Chicken Noodle Soup image

This slow-cooker soup is a semi-homemade version that coaxes all the flavor out of a rotisserie chicken. The prep work for this can be done the day before so you can toss it into the slow cooker with ease. -Beth Jacobson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h20m

Yield 8 servings.

Number Of Ingredients 15

1 large onion, halved
1 piece fresh gingerroot (3 to 4 inches), halved lengthwise
1 tablespoon canola oil
1 rotisserie chicken
1 cinnamon stick (3 inches)
5 whole cloves
3 whole star anise
1 teaspoon coriander seeds
1 teaspoon fennel seed
3 quarts reduced-sodium chicken broth
1 package (8.8 ounces) rice noodles
2 tablespoons brown sugar
2 tablespoons fish sauce
1 tablespoon lime juice
Optional: Bean sprouts, fresh basil leaves, fresh cilantro leaves, thinly sliced green onions, chili garlic sauce, fish sauce and lime wedges

Steps:

  • Preheat broiler. Place onion and ginger in a foil-lined 15x10x1-in. baking pan; drizzle with oil. Broil 3-4 in. from heat 8-10 minutes or until well browned. Meanwhile, remove chicken from bones; reserve carcass and shred meat. Place carcass, onion, ginger, spices and broth in a 6-qt slow cooker. Cook on low 6-8 hours., Cook noodles according to package instructions. Strain soup and keep warm; discard carcass, vegetables and spices. Stir in brown sugar, fish sauce and lime juice. Place noodles and chicken in soup bowls. Ladle broth into soup bowls. Add toppings of your choice.

Nutrition Facts : Calories 398 calories, Fat 15g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 1321mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 1g fiber), Protein 32g protein.

THAI-INSPIRED CHICKEN & RICE NOODLE SOUP



Thai-Inspired Chicken & Rice Noodle Soup image

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

1 tablespoon vegetable oil
½ cup thinly sliced shallots, from 1-2 large shallots
1 tablespoon minced fresh ginger, from a 1-inch knob
2 tablespoons Thai green curry paste
4 cups low sodium chicken broth
1 (13.5 oz) can coconut milk
2 tablespoons fish sauce
4 packed teaspoons dark brown sugar
2 tablespoons fresh lime juice, from 1 lime
½ teaspoon turmeric
4 oz thin rice noodles
2 cups shredded cooked chicken, from a rotisserie chicken
Handful chopped fresh cilantro
3 scallions, light and dark green parts, thinly sliced
Sriracha sauce
Lime wedges

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

EASY THAI CHICKEN NOODLE SOUP



Easy Thai Chicken Noodle Soup image

Makes for a very filling and easy soup with very few calories! If you haven't tried rice noodles before, give this recipe a whirl.

Provided by Brooke the Cook in

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

5 cups water, divided
4 cups chicken stock
1 (8 ounce) package rice noodles, thin
6 -8 ounces chicken, thinly sliced
1 cup mushroom, sliced
2 cups spinach
2 tablespoons fish sauce
1 -2 tablespoon fresh cilantro, chopped

Steps:

  • In saucepan, bring 4 cups of water to boil, add rice noodles. Remove from heat and let stand 8-10 minutes until tender. Drain and rinse noodles in cool water for 30 seconds. Place noodles in serving bowls.
  • Bring 4 cups chicken stock, plus 1 cup water to boil.
  • Add mushrooms and chicken, turn heat to medium and cook for 3-4 minutes or until chicken is cooked through.
  • Remove from heat, add spinach, fish sauce and cilantro. Spoon over rice noodles.
  • Keep leftovers, in the refrigerator .

Nutrition Facts : Calories 358.9, Fat 7.2, SaturatedFat 2, Cholesterol 26.6, Sodium 1178.1, Carbohydrate 57.1, Fiber 1.4, Sugar 4.5, Protein 14.2

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