THAI CHICKEN NOODLE SOUP RECIPES RECIPES

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THAI CHICKEN NOODLE SOUP RECIPE | ALLRECIPES



Thai Chicken Noodle Soup Recipe | Allrecipes 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

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 servings

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, CarbohydrateContent 22.7 g, CholesterolContent 46.8 mg, FatContent 18.6 g, FiberContent 2 g, ProteinContent 18.9 g, SaturatedFatContent 13.2 g, SodiumContent 1681.1 mg, SugarContent 2.9 g

EASY THAI CHICKEN NOODLE SOUP RECIPE - FOOD.COM



Easy Thai Chicken Noodle Soup Recipe - Food.com 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.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

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, FatContent 7.2, SaturatedFatContent 2, CholesterolContent 26.6, SodiumContent 1178.1, CarbohydrateContent 57.1, FiberContent 1.4, SugarContent 4.5, ProteinContent 14.2

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