Coco Noodle Doo Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 medium yellow onion1 pound chicken breast2 cloves garlic 1 quart chicken broth low sodiumone 3-inch piece fresh ginger, peeled/thinly sliced 1 pound pad-Thai rice noodles2 tablespoons vegetable oil one 13-ounce can coconut milk, lite1/2 pound snow peas 4 limes, juicedone 8-ounce can baby corn 3/4 tsp rock Salt (more or less to your taste)1 bunch scallions (about 5)1 cup fresh cilantro leaves
4 servings
1 - Dice the onion, mince the garlic and finely chop the ginger. Set aside.
2 - Chop snow peas, baby corn and scallions into 1/2 inch pieces and set aside.
3 - Cut chicken into 1-inch cubes and set aside.
4 - In a large stockpot, heat the vegetable oil over medium-low heat. Add onion and saute until translucent (about 3 to 5 minutes), stirring occasionally. Add garlic and ginger and continue to cook for 5 additional minutes.
5 - Raise heat to medium-high temperature and add chicken and cook, stirring occasionally, for 8 minutes, or until chicken is cooked through. Add snow peas and baby corn and stir.
6 - Pour chicken broth into pot and bring to a boil.
7 - Add noodles and boil for 3 minutes. Lower to medium-low heat, cover, and allow to simmer for 10 minutes.
8 - While soup is cooking, rinse and roughly chop the cilantro leaves.
9 - Uncover and stir in cilantro leaves, scallions, coconut milk, lime juice, and salt. Simmer for 5 minutes. Adjust seasonings to taste and serve.
Note: You may wish to substitute several cups of water instead of chicken broth to reduce the sodium and/or use less noodles to reduce calories.
Number of Servings: 4
Recipe submitted by SparkPeople user RAD062010.
1 - Dice the onion, mince the garlic and finely chop the ginger. Set aside.
2 - Chop snow peas, baby corn and scallions into 1/2 inch pieces and set aside.
3 - Cut chicken into 1-inch cubes and set aside.
4 - In a large stockpot, heat the vegetable oil over medium-low heat. Add onion and saute until translucent (about 3 to 5 minutes), stirring occasionally. Add garlic and ginger and continue to cook for 5 additional minutes.
5 - Raise heat to medium-high temperature and add chicken and cook, stirring occasionally, for 8 minutes, or until chicken is cooked through. Add snow peas and baby corn and stir.
6 - Pour chicken broth into pot and bring to a boil.
7 - Add noodles and boil for 3 minutes. Lower to medium-low heat, cover, and allow to simmer for 10 minutes.
8 - While soup is cooking, rinse and roughly chop the cilantro leaves.
9 - Uncover and stir in cilantro leaves, scallions, coconut milk, lime juice, and salt. Simmer for 5 minutes. Adjust seasonings to taste and serve.
Note: You may wish to substitute several cups of water instead of chicken broth to reduce the sodium and/or use less noodles to reduce calories.
Number of Servings: 4
Recipe submitted by SparkPeople user RAD062010.
Nutritional Info Amount Per Serving
- Calories: 730.8
- Total Fat: 14.1 g
- Cholesterol: 75.0 mg
- Sodium: 816.6 mg
- Total Carbs: 108.0 g
- Dietary Fiber: 9.2 g
- Protein: 38.5 g
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