THAI CHICKEN NOODLE SOUP
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
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
SUPER LOW CAL THAI NOODLE SOUP
This is my go to soup when I want something low in calories and high in flavor. The 1 serving runs about 120 calories. You can always add meat, but add calories accordingly. DON'T leave out the lemon grass, it makes this dish!
Provided by Cookingwithpassion
Categories Thai
Time 13m
Yield 1 soup bowl, 1 serving(s)
Number Of Ingredients 8
Steps:
- Heat chicken broth in a sauce pan.
- Add green onion, lemon grass, garlic, ginger and fish sauce. Cook 3 minutes on high.
- Rinse noodles very well under running water, and then add to broth mixture. Cook for 1 minute.
- Turn off heat and slowly stir in beaten egg. Egg will turn into cooked threads. (think egg drop soup).
- Let stand for a couple minutes, soup will be very hot. Enjoy!
THAI NOODLE SOUP
Created this recipe for RSC 18! This is an easy soup to make, and is economical as well. Lovely colors from the veggies also make this nice to look at! The first three steps can be done a day ahead, making this great for a week night meal.
Provided by breezermom
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put the drumsticks in the water and bring to a boil. Add the chicken base, then reduce heat and simmer for 30-40 minutes, until the meat starts to pull away from the bone. Remove the drumsticks from the stock, and set aside to cool.
- Remove the stock from the heat so that you can more easily remove the fat.
- Remove the meat from the drumsticks when they are cool enough to touch, and chop into 1/2 inch pieces.
- Check the cooking time on your noodles. I used very thin ones that had a 4 minute cooking time. The veggies need to cook for 3 minutes, so add your noodles according to the cooking time on the package.
- Bring the stock back to a boil over medium heat. Add the noodles according to their cooking time; then add the chicken, carrots, snow peas, green onions, garlic, and gingerroot. Reduce heat to low and simmer for 3 minutes.
- Add the cilantro and heat through.
- Serve with lime wedges.
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