Thai Chicken Soup

Thai Chicken Soup is an Asian recipe that serves 4. One serving contains 608 calories, 36g of protein, and 35g of fat. For $3.77 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. It works well as a rather expensive main course for Autumn. If you have canned coconut milk, fish sauce, onion, and a few other ingredients on hand, you can make it. 28 people have made this recipe and would make it again. It is a good option if you're following a dairy free diet. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes about 30 minutes. With a spoonacular score of 88%, this dish is excellent. If you like this recipe, take a look at these similar recipes: Thai Chicken Soup, Thai Chicken Soup, and Thai chicken soup.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 15-ounce can coconut milk

1 tablespoon fish sauce, plus more to taste

1 cup roughly chopped fresh cilantro

2 cloves garlic, minced

2 tablespoons green curry paste

1 tablespoon fresh lime juice, plus more to taste

6 cups low-sodium chicken broth

1 onion, thinly sliced

2 red bell peppers, thinly sliced

4 ounces thin rice noodles, broken into pieces

2 small skinless, boneless chicken breasts (about 1 pound), very thinly sliced crosswise

1 tablespoon vegetable oil

Equipment:

pot

Cooking instruction summary:

Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil. Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.

 

Step by step:


1. Heat the vegetable oil in a large pot over medium-high heat.

2. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes.

3. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes.

4. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.

5. Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes.

6. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro.

7. Add more fish sauce and lime juice, if desired.


Nutrition Information:

Quickview
607k Calories
35g Protein
34g Total Fat
41g Carbs
31% Health Score
Limit These
Calories
607k
30%

Fat
34g
54%

  Saturated Fat
26g
168%

Carbohydrates
41g
14%

  Sugar
8g
9%

Cholesterol
72mg
24%

Sodium
664mg
29%

Get Enough Of These
Protein
35g
72%

Vitamin C
85mg
104%

Vitamin B3
18mg
92%

Selenium
48µg
69%

Vitamin A
3351IU
67%

Manganese
1mg
64%

Vitamin B6
1mg
59%

Phosphorus
522mg
52%

Potassium
1222mg
35%

Copper
0.55mg
28%

Magnesium
95mg
24%

Vitamin B5
2mg
21%

Iron
3mg
21%

Fiber
4g
20%

Vitamin B2
0.29mg
17%

Vitamin K
16µg
16%

Folate
60µg
15%

Zinc
2mg
15%

Vitamin B1
0.16mg
11%

Vitamin E
1mg
10%

Vitamin B12
0.6µg
10%

Calcium
70mg
7%

covered percent of daily need
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Related Videos:

How to Make AUTHENTIC Tom Kha Gai Soup (Thai Coconut Chicken Soup) - COOKwithAPRIL

 

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