Thai Coconut Chicken soup with rice noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cartons of Swansons Organic Chicken Broth1 lb Organic Chicken Breast Boneless Skinless1 Medium yellow onion sliced thin1 Cup of white mushrooms sliced thin1 Can of coconut milk1 Package of vermicelli rice or cellophane noodles1 lime (juice only)Red pepper flakes (spicy)Salt and pepper to taste
Empty both cartons of broth into a large pot and start to boil. Slice chicken breast into thin bite size slices. Cut onion in half and slice thin. Slice mushrooms thin. When broth starts to boil add chicken and onions. Bring back to a boil and let cook for 5 mins. Add mushrooms and rice noodles. Boil for 3 minutes. Add coconut milk. Bring back to a boil for a couple of minutes. Turn heat off but leave on stove so noodles will finish cooking. Add salt, pepper and red pepper flakes to taste. Add the lime juice to pot or have each individual add as they like.
Serving Size: 6 Hearty soup bowls
Number of Servings: 6
Recipe submitted by SparkPeople user PATTY_IN_MIAMI.
Serving Size: 6 Hearty soup bowls
Number of Servings: 6
Recipe submitted by SparkPeople user PATTY_IN_MIAMI.
Nutritional Info Amount Per Serving
- Calories: 318.2
- Total Fat: 13.3 g
- Cholesterol: 43.3 mg
- Sodium: 922.6 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 2.2 g
- Protein: 20.2 g
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