THAI CHICKEN NOODLE SOUP
This slow-cooker soup is a semi-homemade version that coaxes all the flavor out of a rotisserie chicken. The prep work for this can be done the day before so you can toss it into the slow cooker with ease. -Beth Jacobson, Milwaukee, Wisconsin
Provided by Taste of Home
Time 6h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat broiler. Place onion and ginger in a foil-lined 15x10x1-in. baking pan; drizzle with oil. Broil 3-4 in. from heat 8-10 minutes or until well browned. Meanwhile, remove chicken from bones; reserve carcass and shred meat. Place carcass, onion, ginger, spices and broth in a 6-qt slow cooker. Cook on low 6-8 hours., Cook noodles according to package instructions. Strain soup and keep warm; discard carcass, vegetables and spices. Stir in brown sugar, fish sauce and lime juice. Place noodles and chicken in soup bowls. Ladle broth into soup bowls. Add toppings of your choice.
Nutrition Facts : Calories 398 calories, Fat 15g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 1321mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 1g fiber), Protein 32g protein.
EASY THAI CHICKEN NOODLE SOUP
Makes for a very filling and easy soup with very few calories! If you haven't tried rice noodles before, give this recipe a whirl.
Provided by Brooke the Cook in
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In saucepan, bring 4 cups of water to boil, add rice noodles. Remove from heat and let stand 8-10 minutes until tender. Drain and rinse noodles in cool water for 30 seconds. Place noodles in serving bowls.
- Bring 4 cups chicken stock, plus 1 cup water to boil.
- Add mushrooms and chicken, turn heat to medium and cook for 3-4 minutes or until chicken is cooked through.
- Remove from heat, add spinach, fish sauce and cilantro. Spoon over rice noodles.
- Keep leftovers, in the refrigerator .
Nutrition Facts : Calories 358.9, Fat 7.2, SaturatedFat 2, Cholesterol 26.6, Sodium 1178.1, Carbohydrate 57.1, Fiber 1.4, Sugar 4.5, Protein 14.2
THAI CHICKEN NOODLE SOUP
A new Thai-style twist on basic chicken noodle soup using red curry, red bell peppers, coconut milk, and fresh basil. A fantastic flavor combination that whips up in just minutes.
Provided by Amy
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Heat a large stock pot over medium heat. Add oil, carrots, onion, and bell pepper. Cook for about 3 minutes. Add chicken and mix well. Add garlic. Cook until chicken is no longer pink in the center and juices run clear, 5 to 10 minutes.
- Mix in chicken broth, coconut milk, curry paste, salt, and pepper. Bring soup to a boil, about 5 minutes. Add noodles and allow soup to come to a boil again. Reduce heat to low and simmer about 3 minutes.
- Cover the pot, remove from heat, and let sit just until noodles are tender, 5 to 10 minutes.
Nutrition Facts : Calories 331.9 calories, Carbohydrate 22.7 g, Cholesterol 46.8 mg, Fat 18.6 g, Fiber 2 g, Protein 18.9 g, SaturatedFat 13.2 g, Sodium 1681.1 mg, Sugar 2.9 g
THAI CURRY CHICKEN NOODLE SOUP
Steps:
- Bring 4 cups of the water to a boil in a large sauce pot over medium heat. Add the chicken breast, reduce the heat and simmer until cooked through, about 15 to 20 minutes. Remove from the pot to a cutting board or bowl and set aside until cool enough to handle. Shred the chicken with a fork and set aside.
- Bring the remaining 4 cups of water to a boil in a large sauce pot over medium heat. Add peas and cook for 30 seconds. Remove peas from pot with a slotted spoon and divide them between the serving bowls. Add the noodles to the pot and cook for 6 minutes. Drain and add noodles to the peas in the serving bowls.
- Heat the grapeseed oil in a large sauce pot over medium-high heat. Add the shallots, curry paste, madras curry powder, turmeric, coriander and garlic to the pot and saute for 1 minute. Add the chicken broth to the pot, and bring to a boil. Stir in the light coconut milk and almond milk, then reduce the heat and simmer for 5 minutes. Add the shredded chicken, palm sugar, lime juice and fish sauce and cook for 2 minutes. Stir in the spinach leaves and cook for 30 seconds. Ladle the chicken mixture over the noodles and peas in the serving bowls. Stir some chopped cilantro, green onions and chiles into each bowl.
- Top with chopped peanuts a lime wedge. Garnish with a sprig of cilantro and serve.
- Bon apetit!
THAI CHICKEN SOUP
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
QUICK AND EASY CHICKEN NOODLE SOUP
When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.
Provided by MARYVM
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
Nutrition Facts : Calories 161.5 calories, Carbohydrate 12.1 g, Cholesterol 46.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 13.4 g, SaturatedFat 2.1 g, Sodium 1356.8 mg, Sugar 3.7 g
THAI CHICKEN NOODLE SOUP
Delicious fresh, fragrant Thai soup. Very tasty and can use which ever veg you have spare. Easy to keep the basic ingredients in the fridge and can be made veggie!
Provided by Chloelep
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat sesame seed oil on high heat. Fry chicken skin down until brown. Add star anise, garlic and ginger paste. Add oyster sauce and stir.
- Add chicken stock and cover and cook until chicken is cooked (30 minutes) and falls off the bone.
- Remove chicken at set aside to cool. Remove from bone when cool and place in a bowl. Prepare veg by slicing thinly.
- Cook rice noodles as per their instructions. Set aside. When ready to eat place chicken and noodles in a bowl. Add veg to the stock in the pan and cook until just heated through, do not over cook.
- Add veg to the bowl and cover with the broth. Garnish with fresh chili and corriander. Eat with chop sticks.
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