Thai coconut chicken, vegetable and noodle soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Trader Joe's - Organic Free Range Chicken Broth, 2.5 cupsCoconut Milk beverage (in a half gallon carton in dairy section), Trader Joe's unsweetened, 1.5 cupsLime zest, 2 tspLime Juice from two small limes (little under 1/4 cup)Minced Lemongrass, 2 tspTHAI FISH SAUCE, 2 tspTurmeric, ground, .5 tspFresh Ginger, 1 tspGarlic, .5 tspChicken Breast Tenderloins, 4 mediumCoconut Milk Light Trader Joe's, 1 canWinter Squash, 1 cup, cubes - rawMushrooms, Fresh, White Button, Sliced, 1/2 cupCelery, raw, .75 cup, diced (remove)Rice Noodles, 1 cup (remove)Scallions, raw, .5 cup, choppedCilantro, raw, 4 tbsp
Simmer first 9 ingredients (broth through garlic) on medium heat in a large pot
Add chicken (raw, cut into bite sized pieces) through celery, keep simmering until chicken and squash are fully cooked.
Turn off/remove from heat, add rice noodles and scallions. Add the cilantro before refrigerating or before serving - adding it earlier will give it more intense cilantro flavor.
Serving Size: Makes about 6 entree servings
Add chicken (raw, cut into bite sized pieces) through celery, keep simmering until chicken and squash are fully cooked.
Turn off/remove from heat, add rice noodles and scallions. Add the cilantro before refrigerating or before serving - adding it earlier will give it more intense cilantro flavor.
Serving Size: Makes about 6 entree servings
Nutritional Info Amount Per Serving
- Calories: 201.2
- Total Fat: 6.0 g
- Cholesterol: 6.7 mg
- Sodium: 1,166.5 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 4.2 g
- Protein: 11.2 g
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