Soup, Thai Coconut Chicken or Shrimp Red Curry Soup 97 cal/cup Modified From AllRecipies.com
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
-2 oz rice noodles (original: Pad Thai noodles, but adds calories)-1 tbsp olive oil-2.5 tbsp pureed garlic (1 clove garlic, minced)-2.5 tablespoons freeze dried minced lemon grass (1.5 tbsp fresh minced lemongrass)-1 teaspoon ground ginger puree, from tube (original: 1 tsp ground ginger)-2 teaspoons red curry paste (I used Thai Kitchen brand).-1 (32 ounce) carton chicken broth (used Pacific Foods reduced sodium)-1 tablespoons soy sauce -1 tablespoon white sugar -One half of (13.5 ounce) can reduced-fat coconut milk -One half of (13.5 ounce) can regular coconut milk-One chicken breast OR 3 oz shrimp, peeled and deveined (or more of either or both if desired)-1 (10 ounce) bag baby spinach leaves -2 tablespoons fresh lime juice-1/2 yellow onion (added to original recipe)-1/4 cup chopped cilantro -2 green onions, thinly sliced
Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until al dente, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside.
Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved. Taste to see if balance of spices and flavors is correct. Then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes. Chop up chicken breast into small pieces, about 3/4" by 3/4".
Stir in coconut milk, chicken, spinach, lime juice, and cilantro (or save cilantro for garnish). Increase heat to medium-high, and simmer until the chicken is white and no longer translucent, about 3 minutes. Add bell pepper, then simmer for another two minutes. Don't over cook, especially for the spinach.
To serve, place some rice noodles into each serving bowl and ladle soup on top of them. Garnish each bowl with a sprinkle of sliced green onion.
All done! Now take a photo, rate it, and share your accomplishments!
Serving Size: Makes 20 1 cup servings.
Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved. Taste to see if balance of spices and flavors is correct. Then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes. Chop up chicken breast into small pieces, about 3/4" by 3/4".
Stir in coconut milk, chicken, spinach, lime juice, and cilantro (or save cilantro for garnish). Increase heat to medium-high, and simmer until the chicken is white and no longer translucent, about 3 minutes. Add bell pepper, then simmer for another two minutes. Don't over cook, especially for the spinach.
To serve, place some rice noodles into each serving bowl and ladle soup on top of them. Garnish each bowl with a sprinkle of sliced green onion.
All done! Now take a photo, rate it, and share your accomplishments!
Serving Size: Makes 20 1 cup servings.
Nutritional Info Amount Per Serving
- Calories: 94.2
- Total Fat: 4.5 g
- Cholesterol: 7.0 mg
- Sodium: 237.0 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 1.5 g
- Protein: 5.2 g
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