Spicy Lemon Coconut Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 200.4
  • Total Fat: 2.4 g
  • Cholesterol: 23.2 mg
  • Sodium: 96.5 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 2.6 g
  • Protein: 11.4 g

View full nutritional breakdown of Spicy Lemon Coconut Soup calories by ingredient


Introduction

Chicken noodle soup with a punch! The coconut milk provides a creamy texture without the added fat of dairy products! Lactose free! Great dish when you have the leftovers of a whole roasted chicken on hand. Chicken noodle soup with a punch! The coconut milk provides a creamy texture without the added fat of dairy products! Lactose free! Great dish when you have the leftovers of a whole roasted chicken on hand.
Number of Servings: 8

Ingredients

    1/2 of a whole roasted chicken
    4 cups chicken broth
    1 onion
    3 cloves of garlic
    1 cup white wine
    1 tbsp Sriracha (Asian hot sauce--very spicy, use to taste!)
    1/2 pound baby carrots
    1 pound button mushrooms
    1 package lemon pepper pappardelle (Mine is from trader joe's but you can really use any noodle pasta)

    tarragon to taste
    bay leaves to taste
    salt to taste
    pepper to taste
    basil to taste
    soy sauce to taste (optional)

Directions

Place the leftover whole chicken--bones and all--in the broth to simmer with the onions and garlic.
Bring to simmer and allow to simmer for 30 minutes.
Remove the whole chicken with tongs and add the vegetables, salt and herbs.
Pick the chicken clean and discard the bones.
Place the shredded chicken back in the bowl and squeeze a quarter of a lemon into the pot.
Place the lemon rind in the broth for flavor. Allow to simmer.
Add the sriracha and final seasonings to taste.
Turn the pot up to boil and add the pasta, cooking it until al dente. Then serve hot.

Number of Servings: 8

Recipe submitted by SparkPeople user PRETTYPITHY.