Thai coconut chicken, vegetable and noodle soup

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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Thai coconut chicken, vegetable and noodle soup calories by ingredient


Introduction

Gluten free - can be made with or without the vegetables and noodles Gluten free - can be made with or without the vegetables and noodles
Number of Servings: 5

Ingredients

    Trader Joe's - Organic Free Range Chicken Broth, 2.5 cups
    Coconut Milk beverage (in a half gallon carton in dairy section), Trader Joe's unsweetened, 1.5 cups
    Lime zest, 2 tsp
    Lime Juice from two small limes (little under 1/4 cup)
    Minced Lemongrass, 2 tsp
    THAI FISH SAUCE, 2 tsp
    Turmeric, ground, .5 tsp
    Fresh Ginger, 1 tsp
    Garlic, .5 tsp

    Chicken Breast Tenderloins, 4 medium
    Coconut Milk Light Trader Joe's, 1 can
    Winter Squash, 1 cup, cubes - raw
    Mushrooms, Fresh, White Button, Sliced, 1/2 cup
    Celery, raw, .75 cup, diced (remove)

    Rice Noodles, 1 cup (remove)
    Scallions, raw, .5 cup, chopped
    Cilantro, raw, 4 tbsp

Tips

Make it vegan by omitting the chicken and fish sauce! Spice it up how you wish - thai chilies (remove these before serving), cayenne/red pepper, sri racha, etc. I like it mildly spicy


Directions

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