CocoNoodle Thai Chicken Soup V2
- Number of Servings: 10
Ingredients
1 medium yellow onion1 pound chicken breast2 cloves garlic 1 quart chicken broth low sodiumone 3-inch piece fresh ginger, peeled/thinly sliced (able 4-5 tsps?) 6 oz Hokan Rice Sticks (Rice Vermicelli noodles) 2 tablespoons vegetable oil one 13-ounce can coconut milk, lite1/2 pound snow peas 4 limes, juicedone 8-ounce can baby corn 1 bunch scallions (about 5)1 cup fresh cilantro leaves.5 tsp Sea Salt (more or less to your taste)
About 10 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 very 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 1-2 cups of water instead of chicken broth to reduce the sodium and/or use less noodles. You may also wish to throw in a good handful (about a cup) of baby spinach at end of step 5 for color/potassium.
Taste and add a dash of sea salt if necessary (this is not a low sodium dish to start). I also put some ground multiple color peppercorns on top for a little color and to punch up the flavors some.
Number of Servings: 10
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 very 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 1-2 cups of water instead of chicken broth to reduce the sodium and/or use less noodles. You may also wish to throw in a good handful (about a cup) of baby spinach at end of step 5 for color/potassium.
Taste and add a dash of sea salt if necessary (this is not a low sodium dish to start). I also put some ground multiple color peppercorns on top for a little color and to punch up the flavors some.
Number of Servings: 10
Recipe submitted by SparkPeople user RAD062010.
Nutritional Info Amount Per Serving
- Calories: 189.1
- Total Fat: 5.9 g
- Cholesterol: 30.0 mg
- Sodium: 328.9 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 3.4 g
- Protein: 14.1 g
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