Coco Noodle Doo Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Coco Noodle Doo Soup calories by ingredient
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Thai version of chicken noodle soup....

Borrowed from ivillage (where they do not have the nutrition info for this recipe
Thai version of chicken noodle soup....

Borrowed from ivillage (where they do not have the nutrition info for this recipe

Number of Servings: 4


    1 medium yellow onion
    1 pound chicken breast
    2 cloves garlic
    1 quart chicken broth low sodium
    one 3-inch piece fresh ginger, peeled/thinly sliced
    1 pound pad-Thai rice noodles
    2 tablespoons vegetable oil
    one 13-ounce can coconut milk, lite
    1/2 pound snow peas
    4 limes, juiced
    one 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.

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