Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 283.9
- Total Fat: 18.0 g
- Cholesterol: 19.8 mg
- Sodium: 2,304.1 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 2.1 g
- Protein: 11.8 g
View full nutritional breakdown of Thai Chicken Noodle Soup calories by ingredient
Thai Chicken Noodle Soup
Submitted by: MARCUSWARDNumber of Servings: 4
Ingredients
-
# 30 fl oz chicken stock or broth
# 1 ½ chicken breasts, cubed
# ½ tsp turmeric
# 4 tbsp fish sauce
# 2 cloves of garlic, minced
# 1 small chilli, chopped
# 1 tsp brown sugar
# 5 ½ fl oz coconut milk
# 2 tbsp lime juice
# 3 ½ oz bean sprouts
# 1 spring onion, sliced
# a few coriander sprigs
# 2 tbsp chopped peanuts
# 5 1⁄3 oz rice noodles, soaked in water
# 2 tbsp sesame oil
# salt and white pepper
Directions
Make the soup
Pour the chicken stock into a large pan over a medium-high heat. Add the coconut milk, chopped garlic, turmeric, brown sugar, fish sauce, chopped chilli and sesame oil. Season with a little salt and white pepper. Mix well and bring it to a simmer.
Add the chicken
Once the soup begins to simmer, add the chicken pieces. Stir and bring back to a simmer. Cook for 5 minutes.
Add the noodles
After roughly 5 minutes add the noodles (drained), stir and cook for a couple of minutes.
Finally add the spring onions and stir again.
Serve
Just before serving pour in the lime juice. Ladle some of the noodles into a soup bowl and cover with the soup. To garnish, sprinkle some fresh bean sprouts, chopped coriander and chopped peanuts over the top of the soup.
Number of Servings: 4
Recipe submitted by SparkPeople user MARCUSWARD.
Pour the chicken stock into a large pan over a medium-high heat. Add the coconut milk, chopped garlic, turmeric, brown sugar, fish sauce, chopped chilli and sesame oil. Season with a little salt and white pepper. Mix well and bring it to a simmer.
Add the chicken
Once the soup begins to simmer, add the chicken pieces. Stir and bring back to a simmer. Cook for 5 minutes.
Add the noodles
After roughly 5 minutes add the noodles (drained), stir and cook for a couple of minutes.
Finally add the spring onions and stir again.
Serve
Just before serving pour in the lime juice. Ladle some of the noodles into a soup bowl and cover with the soup. To garnish, sprinkle some fresh bean sprouts, chopped coriander and chopped peanuts over the top of the soup.
Number of Servings: 4
Recipe submitted by SparkPeople user MARCUSWARD.
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