thai chicken noodle soup

CSC_0233 adjusted- thai chicken noodle soup

This soup features three flavors that define Thai cuisine, coconut, chili, and lime.

  • Prep time: 25-30 minutes
  • Serves: 4.
  • Calories: 342. Sodium: 2,760 mg. Dietary fiber: 4.2 g. Total fat: 17.1 g. Total carbs: 27.4 g. Protein: 25.1 g.

Ingredients:

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½ cup zucchini noodles, spaghetti cut
2 boneless, skinless chicken breasts cut into bite-size pieces
5 cups chicken broth
1 cup coconut milk (can use low-fat)
2 jalapeno peppers, seeded and chopped finely
2 large cloves garlic, chopped
1 ½ inch piece ginger root, grated
1 Tbsp. lime zest
¼ cup fresh lime juice
4 Tbsp. fish sauce (I use Red Boat)
2 cups shiitake mushrooms, sliced
2 cups baby spinach leaves
2 Tbsp. chopped cilantro

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Instructions:

  1. Combine the chicken broth, jalapeno, garlic, ginger, lime juice and zest and 3 Tbsp. fish sauce in a medium sauce pan and bring to a simmer.
  2. Add the noodles and cook for one minute or until tender. Use tongs to remove the noodles. Place in a bowl and cover to keep warm.
  3. Add the mushrooms to the simmering broth. Simmer for another four minutes, then add the chicken and the coconut milk.
  4. Continue to simmer until the chicken is cooked through.
  5. Add the spinach and stir until the leaves get limp, then add the chopped cilantro and remaining tablespoon of fish sauce.
  6. Divide the cooked noodles into four bowls and pour the soup over the noodles.

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