THAILAND LAKES RECIPES

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THAI CHICKEN NOODLE SOUP RECIPE | LAND O’LAKES



Thai Chicken Noodle Soup Recipe | Land O’Lakes image

This coconut milk–based soup has just the right amount of spiciness.

Provided by Land O'Lakes

Categories     Lunch    Chicken    Chicken    Soup    Soup and Stew    Main Course    Meat, poultry, and seafood

Total Time 0 minutes

Prep Time 20 minutes

Yield 6 servings

Number Of Ingredients 12

2 tablespoons Land O Lakes® Butter
1 large (1 cup) onion, thinly sliced
2 tablespoons chili garlic sauce
1 (14-ounce) can light coconut milk
1 quart (4 cups) reduced sodium chicken broth
2 cups shredded chicken
1 cup sugar snap peas
1 medium (1 cup) red bell pepper, thinly sliced
1 tablespoon fish sauce
2 ounces thin rice noodles, broken apart
2 tablespoons lime juice
Chopped fresh cilantro leaves, if desired

Steps:

  • Melt butter in saucepan over medium-high heat until sizzling. Add onions; cook 3 minutes or until softened. Stir in garlic sauce; cook 1 minute. Add coconut milk and chicken broth. Cover; cook until mixture just comes to a boil.
  • Uncover; add chicken, peas, bell pepper, fish sauce, and rice noodles; cook until mixture comes to a boil. Continue cooking 4 minutes or until noodles are softened. Stir in lime juice.
  • Garnish individual servings with cilantro, if desired.

Nutrition Facts : Calories 240 calories, FatContent 9 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 50 milligrams, SodiumContent 870 milligrams, CarbohydrateContent 20 grams, FiberContent 2 grams, SugarContent grams, ProteinContent 18 grams

THAI FISH SOUP RECIPE - FOOD.COM



Thai Fish Soup Recipe - Food.com image

From Moosewood. I think this is a really tasty soup, well worth hunting down the dried galanga. If you can find fresh lemon grass (lucky you!), feel free to substitute it for the dried. This would probably be good with some broccoli added, too.

Total Time 35 minutes

Prep Time 35 minutes

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup dried lemon grass
4 slices dried galanga root
3 cups fish stock or 3 cups vegetable stock
2 (14 ounce) cans coconut milk
3 -6 small red chilies, cut into rounds
3 scallions, minced
2 tablespoons fresh cilantro, chopped
3/4 lb white fish fillet, cut into bite-sized chunks
2 limes, juice of
3 tablespoons fish sauce

Steps:

  • Simmer the laos root and lemongrass in 1 cup of the stock for 1/2 hour. Add more liquid as necessary (you want to end up with 1 cup of stock).
  • In a large saucepan, simmer the coconut milk and 2 remaining cups of stock, uncovered, for 5 minutes.
  • Add the chiles, scallions, cilantro, and fish.
  • Strain the lemongrass and laos mixture and add that liquid to the pot (you can toss out the herbs).
  • Simmer, uncovered, until the fish is just cooked. Remove from heat.
  • Stir in the lime juice and the fish sauce, adding more if desired.

Nutrition Facts : Calories 352.2, FatContent 26.3, SaturatedFatContent 22.1, CholesterolContent 39.2, SodiumContent 989.8, CarbohydrateContent 15.1, FiberContent 3.6, SugarContent 10.2, ProteinContent 17.8

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