THAI SOUP NOODLE 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

THAI VEGETABLE NOODLE SOUP | FORKS OVER KNIVES



Thai Vegetable Noodle Soup | Forks Over Knives image

This recipe requires just one pot and 25 minutes. With lots of veggies and plenty of Thai spices, this brightly flavored Thai noodle soup is both colorful and comforting.

Provided by FORKSOVERKNIVES.COM

Total Time 25 minutes

Prep Time 20 minutes

Number Of Ingredients 13

½ cup thinly sliced scallions (green onions)
2 tablespoons Thai Spice Blend
4 cups low-sodium vegetable stock or water
1 cup 1-inch pieces green beans
1 cup thinly sliced carrots
4 oz. dry brown rice noodles
1 cup snow peas, trimmed and halved crosswise
1 cup 1-inch broccoli and/or cauliflower florets
1 baby bok choy, cut into 1-inch pieces
1 cup unsweetened, unflavored plant milk
3 tablespoons lime juice
? teaspoon sea salt
4 to 6 fresh basil leaves, torn into pieces

Steps:

  • In a large saucepan combine scallions, Thai Spice Blend, and ¼ cup water. Cook over medium 2 minutes. Add stock, green beans, and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Add noodles, snow peas, broccoli, and bok choy; simmer 5 to 7 minutes more or until noodles are cooked. Add milk; cook 1 minute. Stir in lime juice and salt. Garnish with basil.

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THAI VEGETABLE NOODLE SOUP | FORKS OVER KNIVES
thai vegetable noodle soup | forks over knives image
This recipe requires just one pot and 25 minutes. With lots of veggies and plenty of Thai spices, this brightly flavored Thai noodle soup is both colorful and comforting.
From forksoverknives.com
Reviews 5
Total Time 25 minutes
  • In a large saucepan combine scallions, Thai Spice Blend, and ¼ cup water. Cook over medium 2 minutes. Add stock, green beans, and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Add noodles, snow peas, broccoli, and bok choy; simmer 5 to 7 minutes more or until noodles are cooked. Add milk; cook 1 minute. Stir in lime juice and salt. Garnish with basil.
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  • To serve, divide the noodles between four individual bowls. Pour the broth over the ingredients and garnish with the mung bean sprouts and cilantro.
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This is an excellent, quick, beef noodle soup that never fails to please. It is adapted from Jennifer Brennan's Original Thai Cookbook. For the noodles, try to find packets of wet noodle sheets. These can usually be found in Asian groceries, refrigerated, in clear plastic bags. If you can't find these, you can substitute dried rice noodles, but soak them first. The fish sauce is the Thai Nam Pla sauce, or Tiparos, found in the Asian section of supermarkets, or in Asian groceries.
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