Thai Chicken Noodle Soup Food

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THAI CHICKEN SOUP



Thai Chicken Soup image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
2 tablespoons green curry paste
6 cups low-sodium chicken broth
1 15-ounce can coconut milk
1 tablespoon fish sauce, plus more to taste
2 red bell peppers, thinly sliced
4 ounces thin rice noodles, broken into pieces
2 small skinless, boneless chicken breasts (about 1 pound), very thinly sliced crosswise
1 tablespoon fresh lime juice, plus more to taste
1 cup roughly chopped fresh cilantro

Steps:

  • Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
  • Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.

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

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 CHICKEN NOODLE SOUP



Thai Chicken Noodle Soup image

If you have some chicken stock on hand, this is the easiest ever soup to make. Loaded with herbs and spices, I think it would be perfect for warming up on a chilly winter day or clearing a cold-stuffed body.

Provided by Sackville

Categories     Chicken

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

1 cup thin dried noodles
1 liter chicken stock
6 slices ginger, thick
2 small red chilies
2 stalks lemongrass
4 fresh lime leaves
2 limes, juiced
1 tablespoon fish sauce
200 g cooked chicken
mint
coriander leaves

Steps:

  • Bring the chicken broth to a boil.
  • While this is happening, cut the ginger into thin shreds.
  • Also halve the chillies, deseed them and chop the pepper finely.
  • Cut the lemongrass into thin rings.
  • Shred the lime leaves.
  • Tip everything you've just chopped into the stock, as well as the noodles, lime juice and fish sauce.
  • Cut the chicken into small pieces and throw it in as well, then simmer for 5-7 minutes.
  • Remove the mint and coriander from their stems.
  • Divide them into two soup bowls and ladle the soup over the herbs.

Nutrition Facts : Calories 460.2, Fat 13.8, SaturatedFat 3.7, Cholesterol 106.2, Sodium 1503.7, Carbohydrate 42, Fiber 3, Sugar 11.7, Protein 42.1

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

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