Thai Chicken Noodle Soup Recipe
Thai chicken noodle soup is truly perfect for your family meal! The nutritional content is very good for health and ingredients are simple and easy to find at the nearest supermarket. So that it will be a food menu that is very suitable for you to try.
This easy Thai Chicken Noodle Soup is a recipe for homemade epic soup that only takes 30 minutes. Delicious chicken soup that will soon become your family's favorite.
Preparation Time: 5 minutes
Cooking time: 25 minutes
Total Time: 30 minutes
This easy Thai Chicken Noodle Soup is a recipe for homemade epic soup that only takes 30 minutes. Delicious chicken soup that will soon become your family's favorite.
Preparation Time: 5 minutes
Cooking time: 25 minutes
Total Time: 30 minutes
Nutrition:
- Servings: 1 1/2 cups
- Calories: 282
- Sugar: 3 g
- Sodium: 931 mg
- Fat: 9 g
- Saturated fat: 6 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 49 mg
Read more : Cooking Light Lemon Chicken Orzo Soup
Tired of moving all day to make the atmosphere look listless. The high nutritional content of Thai chicken noodle soup will be a generator of your family atmosphere.
Before starting to cook, let's start by providing the ingredients needed first. What does it take to make Thai chicken noodle soup?
Ingredients:
- 1.5 lbs. boneless skinless chicken breast, cooked and shredded
- 1 tablespoon of coconut oil
- 1 glass of shallot, thinly sliced
- 2 cloves of garlic, chopped
- 1 tablespoon of chopped fresh ginger
- 3 tablespoons of red curry paste
- 6 cups of chicken stock
- 2 carrots, sliced
- 1/2 cup of snow peas
- 1 red bell pepper, matchstick
- 8 oz. brown rice noodles
- 14 oz. coconut milk (in cans)
- 2 tablespoons of fresh lime juice
- 1/3 cup diced fresh coriander leaves
- Optional: top with avocado slices and green onion slices
Read more : Tomato Caprese Pasta Salad Recipe
After preparing all the necessary ingredients as above. Let's start making Thai chicken noodle soup. Please follow the steps below:
Instructions:
- Preheat a large Dutch oven or soup pan over medium heat
- Add coconut oil
- After melting add the onion, saute until transparent, about 3-4 minutes
- Next, add the garlic and ginger. Saute for 30 seconds, until fragrant, stirring all the time
- Add the red curry paste, stir the paste into the aromatic onions, garlic and ginger until it thickens, about 2-3 minutes
- Next, add chicken stock
- Bring to a boil and reduce to boiling
- Add shredded chicken
- Meanwhile, boil the pan with medium water
- Add brown rice noodles to the pan and cook for 4 minutes
- Remove from the pan, drain the water and cool the noodles with cold water to stop the cooking process
- Add noodles, carrots, red pepper and snow peas to the chicken stock
- Take about one cup of broth from the pan and add it to the blender or food processor, along with a can of coconut milk
- Blend until the mixture looks thick and the broth and milk are no longer separate
- Add the coconut milk mixture back to the soup pan
- Stir and simmer for 5 minutes
- Right before you will serve it
- Finish the soup with fresh lime juice and fresh cilantro
- Stir until evenly distributed
- Optional: top with avocado slices and green onion slices
- Thai chicken noodle soup is ready to be served!
- Preheat a large Dutch oven or soup pan over medium heat
- Add coconut oil
- After melting add the onion, saute until transparent, about 3-4 minutes
- Next, add the garlic and ginger. Saute for 30 seconds, until fragrant, stirring all the time
- Add the red curry paste, stir the paste into the aromatic onions, garlic and ginger until it thickens, about 2-3 minutes
- Next, add chicken stock
- Bring to a boil and reduce to boiling
- Add shredded chicken
- Meanwhile, boil the pan with medium water
- Add brown rice noodles to the pan and cook for 4 minutes
- Remove from the pan, drain the water and cool the noodles with cold water to stop the cooking process
- Add noodles, carrots, red pepper and snow peas to the chicken stock
- Take about one cup of broth from the pan and add it to the blender or food processor, along with a can of coconut milk
- Blend until the mixture looks thick and the broth and milk are no longer separate
- Add the coconut milk mixture back to the soup pan
- Stir and simmer for 5 minutes
- Right before you will serve it
- Finish the soup with fresh lime juice and fresh cilantro
- Stir until evenly distributed
- Optional: top with avocado slices and green onion slices
- Thai chicken noodle soup is ready to be served!
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