THAI CHICKEN CABBAGE SOUP RECIPE | ALLRECIPES
This is a low-fat, low-cal soup that's incredibly filling and delicious. I eat this at least once a week! I don't know how it tastes cold, though. Don't be afraid to vary the proportions of various foods on your own!
Provided by KLEENESTAR
Categories Cabbage Soup
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place chicken breasts and broth in to a stockpot or Dutch oven. Bring to a boil and let simmer for about 20 minutes, or until chicken is cooked through. Remove the chicken from the broth and set aside to cool.
- Put the leeks and carrots into the pot and simmer them for 10 minutes, or until tender. Shred the cooled chicken in to bite sized pieces and return it to the pot. Add the cabbage and egg noodles and cook another 5 minutes or until the noodles are soft. The soup should be thick like a stew. Serve hot and flavor to taste with Thai chili sauce.
Nutrition Facts : Calories 274.9 calories, CarbohydrateContent 42.3 g, CholesterolContent 61.3 mg, FatContent 3.1 g, FiberContent 7.1 g, ProteinContent 20.8 g, SaturatedFatContent 0.7 g, SodiumContent 118.3 mg, SugarContent 9.3 g
THAI COCONUT BEEF RECIPE: HOW TO MAKE IT - TASTE OF HOME
My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious! —Ashley Lecker, Green Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 08 hours 15 minutes
Prep Time 30 minutes
Cook Time 07 hours 45 minutes
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Sprinkle beef with salt and pepper. Place beef and pepper slices in a 5-qt. slow cooker. In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat. Cook, covered, on low 7-8 hours or until meat is tender., Remove beef; cool slightly. Skim fat from reserved juices. Shred beef with 2 forks. Return beef to slow cooker; stir in snap peas. Cook, covered, on low 45-60 minutes longer or until peas are crisp-tender. Stir in cilantro. Serve with rice and, if desired, toppings of your choice.
Nutrition Facts : Calories 421 calories, FatContent 28g fat (14g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 731mg sodium, CarbohydrateContent 12g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 32g protein.
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Calories 224 calories per serving
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Reviews 4.5
Total Time 08 hours 15 minutes
Category Dinner
Cuisine Asia, Thai
Calories 421 calories per serving
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Total Time 20 minutes
Category Healthy Thai Recipes
Calories 464.8 calories per serving
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