SOBA SOUP RECIPE RECIPES
COCONUT CURRY CHICKEN SOUP RECIPE: HOW TO MAKE IT
Similar to a Vietnamese pho rice noodle soup, this red curry soup packs big flavor and a bit of heat. The crisp raw vegetables help cool things down. —Monnie Norasing, Mansfield, Texas
Provided by Taste of Home
Categories Lunch
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. Stir in curry paste until completely dissolved., Meanwhile, prepare noodles according to package directions., Add broth, brown sugar, fish sauce and garlic salt to curry mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in chicken; heat through., Drain noodles; divide among 6 large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro.
Nutrition Facts : Calories 601 calories, FatContent 34g fat (26g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 1722mg sodium, CarbohydrateContent 50g carbohydrate (12g sugars, FiberContent 4g fiber), ProteinContent 27g protein.
THAI CHICKEN SOUP RECIPE | BBC GOOD FOOD
Create a mouth-watering chicken soup with leftovers from your roast lunch
Provided by Good Food team
Categories Dinner, Soup
Total Time 1 hours 40 minutes
Prep Time 10 minutes
Cook Time 1 hours 30 minutes
Yield Serves 4
Number Of Ingredients 14
Steps:
- To make the broth, place the chicken carcass and wings in a large pan. Cover with cold water, then add the rest of the ingredients and simmer for 1 hr.
- Strain the chicken broth into a clean pan. Carefully pick out any pieces of chicken and return to the broth. Put the broth back on the heat and bring back to the boil.
- Add the noodles and cook for 3 mins until tender, then stir in the beansprouts, pak choi, red chilli, soy sauce, honey and lime juice, adding the squeezed lime halves to the pot, too. Can be frozen at this point. Cook for 2 mins more. Ladle the soup into bowls, scatter over the spring onions and mint leaves, and serve with the lime wedges for squeezing over.
Nutrition Facts : Calories 206 calories, FatContent 2 grams fat, CarbohydrateContent 35 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 2 grams fiber, ProteinContent 15 grams protein, SodiumContent 1.96 milligram of sodium
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Reviews 4.2
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Category main-dish
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For national soup month in January, I came up with a new recipe every day. This one
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From tasteofhome.com
Reviews 4
Total Time 60 minutes
Category Dinner, Lunch
Cuisine Asia, Thai
Calories 244 calories per serving
From tasteofhome.com
Reviews 4
Total Time 60 minutes
Category Dinner, Lunch
Cuisine Asia, Thai
Calories 244 calories per serving
- Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot., In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes., Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges.
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