THAI CHICKEN NOODLE SOUP RECIPE RECIPES
EASY THAI CHICKEN NOODLE SOUP RECIPE - FOOD.COM
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
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
THAI CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT
This slow-cooker soup is a semi-homemade version that coaxes all the flavor out of a rotisserie chicken. The prep work for this can be done the day before so you can toss it into the slow cooker with ease. —Beth Jacobson, Milwaukee, Wisconsin
Provided by Taste of Home
Total Time 06 hours 20 minutes
Prep Time 20 minutes
Cook Time 06 hours 00 minutes
Yield 8 servings (5 quarts).
Number Of Ingredients 15
Steps:
- Preheat broiler. Place onion and ginger in a foil-lined 15x10x1-in. baking pan; drizzle with oil. Broil 4-6 in. from heat until well browned, 8-10 minutes. Meanwhile, remove chicken from bones; reserve carcass and shred meat. Place carcass, onion, ginger, spices and broth in a 6-qt slow cooker. Cook on low 6-8 hours., Cook noodles according to package instructions. Strain soup and keep warm; discard carcass, vegetables and spices. Stir in brown sugar, fish sauce and lime juice. Place noodles and chicken in soup bowls. Ladle broth into soup bowls. Add toppings of your choice.
Nutrition Facts : Calories 398 calories, FatContent 15g fat (4g saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 1321mg sodium, CarbohydrateContent 32g carbohydrate (6g sugars, FiberContent 1g fiber), ProteinContent 32g protein.
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THAI CHICKEN NOODLE SOUP RECIPE - FOOD.COM
If you have some chicken stock on hand, this is the easiest ever soup to make. Loaded with herbs and spices, I think it would be perfect for warming up on a chilly winter day or clearing a cold-stuffed body.
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 460.2 per serving
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 460.2 per serving
- Divide them into two soup bowls and ladle the soup over the herbs.
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SPICY CHICKEN THAI NOODLE SOUP RECIPE | ALLRECIPES
A chunky hearty soup with a great blend of spices to warm you right to the bone. Optional: you can also add bean sprouts with the noodles.
From allrecipes.com
Reviews 3.7
Total Time 8 hours 30 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Noodle Soup Recipes
Calories 131 calories per serving
From allrecipes.com
Reviews 3.7
Total Time 8 hours 30 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Noodle Soup Recipes
Calories 131 calories per serving
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THAI CHICKEN NOODLE SOUP RECIPE - FOOD.COM
If you have some chicken stock on hand, this is the easiest ever soup to make. Loaded with herbs and spices, I think it would be perfect for warming up on a chilly winter day or clearing a cold-stuffed body.
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 460.2 per serving
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 460.2 per serving
- Divide them into two soup bowls and ladle the soup over the herbs.
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THAI CHICKEN NOODLE SOUP - MARION'S KITCHEN
Ok guys – this one’s a bit technical and takes a good chunk of time, but I promise you it’s not difficult. And the flavours are absolutely worth that extra effort! Soul-warming, comforting chicken noodle soup with joyous condiments for that finishing touch… it’s a goodie.
From marionskitchen.com
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- Remove the legs, wings and breast fillets from the whole chicken (see video for detailed instructions). Keep the legs for another purpose. Reserve the breast fillets to cook later. And place the wings and carcass bones in a large (at least 5L/5.2 QT capacity) stock pot. Cut the chicken wings through the joints and add those to the stock pot as well. Cover with 4L (4.2 QT) of water and place over high heat. Bring to a boil and simmer for 5 minutes to allow the scum to rise to the surface. Then turn off the heat. Remove the chicken pieces and rinse. Discard the water. Put the chicken pieces back into a clean pot and cover with another 4L (4.2 qt) of clean water. Bring to a gentle simmer and cook for 90 minutes, skimming the surface every so often. While the broth is simmering, you can make your garlic oil and chilli vinegar. For the garlic oil, heat the vegetable oil in a small saucepan over medium heat. Add the garlic and gently fry for about 2 minutes or until just starting to turn golden. Pour into a heat-proof jar or bowl and set aside until ready to serve. For the chilli vinegar, combine the chilli and vinegar in a small bowl and set aside. Now back to the broth, use a mortar and pestle to pound the garlic, coriander roots and peppercorns to a rough paste. When the stock has simmered for 90 minutes, add the paste along with the lemongrass, ginger, spring onions and celery. Simmer for a further 20 minutes. Then add the reserved chicken breasts and continue simmering for another 10 minutes or until the chicken breasts are just cooked. Transfer the chicken breasts to a cutting board. Strain the broth and discard the solids. Add the fish sauce, salt and sugar to the hot broth. Season with extra fish sauce or salt to taste. Use a rolling pin or pestle to pound the chicken breasts to loosen them before cutting or shredded them. 0 To serve, warm up the broth. Cook the noodles of your choice according to packet instructions. Briefly cook the bean shoots along with the noodles. Divide the noodles and bean shoots among serving bowls. Top with chicken, Chinese celery (if using), spring onion and coriander. Serve with fish sauce, garlic oil and chilli vinegar so that each person can add their own seasoning before eating. *NOTES: Chinese celery is a lot milder in flavour than regular celery. If using regular celery, then use just ½ a stem, sliced.
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THAI CHICKEN NOODLE SOUP | BBC GOOD FOOD
Delicious fresh, fragrant Thai soup. Very tasty and can use which ever veg you have spare. Easy to keep the basic ingredients in the fridge and can be made veggie!
From bbcgoodfood.com
Total Time 1 hours
Cuisine Thai
From bbcgoodfood.com
Total Time 1 hours
Cuisine Thai
- Add veg to the bowl and cover with the broth. Garnish with fresh chili and corriander. Eat with chop sticks.
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SPICY CHICKEN THAI NOODLE SOUP RECIPE | ALLRECIPES
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THAI CHICKEN NOODLE SOUP - ROSA'S THAI CAFE
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