Thai Chicken Soup (Noodless)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 332.4
- Total Fat: 16.1 g
- Cholesterol: 94.2 mg
- Sodium: 1,350.4 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 3.1 g
- Protein: 33.1 g
View full nutritional breakdown of Thai Chicken Soup (Noodless) calories by ingredient
Introduction
The Thai Chicken Noodle Soup recipe featured in March 2011 Fitness magazine. Original recipe called for 6 ounces of rice noodles The Thai Chicken Noodle Soup recipe featured in March 2011 Fitness magazine. Original recipe called for 6 ounces of rice noodlesNumber of Servings: 4
Ingredients
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1 tbsp sesame oil
4 garlic cloves, minced
2 tsp ginger, minced
1 pound boneless, skinless, chicken thighs, cut into 1 inch pieces
1/4 cup natural, chunky peanut butter
1 cup crushed tomatoes
6 cups reduced-sodium chicken broth
1 tbsp fish sauce
6 ounces rice noodles (save approx 8 carbs/serving if you omit)
2 cups shredded green cabbage
1 cup canned bean sprouts, drained
1/4 cup chopped scallions
Add chopped cilantro or peanuts if desired
Directions
Makes 4 servings
1. In a large soup pot, heat the oil over medium-high heat. Add the garlic, ginger, and chicken. Cook 2 to 3 minutes, stirring occasionally, until chicken is no longer pink on the outside.
2. Dissolve the peanut butter i nthe crushed tomatoes; add the mixture to the soup pot along with teh shicken broth and fish sauce and bring to a boil. Add the noodles; reduce heat to a gentle simmer and cook 5 minutes. Stir in the cabbage and cook another 5 minutes. Sitr in the bean sprouts and scallions; turn off the heat.
3. Ladle soup into bowls and top each with cilantro and peanuts if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user ERINCD.
1. In a large soup pot, heat the oil over medium-high heat. Add the garlic, ginger, and chicken. Cook 2 to 3 minutes, stirring occasionally, until chicken is no longer pink on the outside.
2. Dissolve the peanut butter i nthe crushed tomatoes; add the mixture to the soup pot along with teh shicken broth and fish sauce and bring to a boil. Add the noodles; reduce heat to a gentle simmer and cook 5 minutes. Stir in the cabbage and cook another 5 minutes. Sitr in the bean sprouts and scallions; turn off the heat.
3. Ladle soup into bowls and top each with cilantro and peanuts if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user ERINCD.