SPICY CHICKEN NOODLE SOUP
A simple and quick one-pot soup that tastes amazing! Cut carrots into matchsticks if you are in a fancy mood.
Provided by Islandartist
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken Noodle Soup Recipes
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Cook and stir chicken in a large pot over medium heat until lightly browned, about 5 minutes; stir in garlic and cook until fragrant, about 1 minute.
- Stir vegetable broth, carrots, and corn into chicken mixture; bring to a boil. Stir rice noodles, red pepper, basil, and chili flakes into chicken mixture; reduce heat and simmer until noodles are tender, about 5 minutes.
Nutrition Facts : Calories 179.4 calories, Carbohydrate 32.7 g, Cholesterol 15.2 mg, Fat 1.4 g, Fiber 2.5 g, Protein 8.2 g, SaturatedFat 0.2 g, Sodium 425.3 mg, Sugar 4.3 g
SPICY LEMONGRASS CHICKEN NOODLE SOUP
I love this recipe during the cold months of the year. It evolved from a recipe torn out of a magazine and it changes a little bit every time I make it.
Provided by GourmetGradStudent
Categories Clear Soup
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Prep all ingredients. This comes together quickly so it is nice to be fully prepped.
- Heat oil in medium sized pot over medium-high heat.
- Add garlic, ginger, chili paste, and lemon grass. Saute for 3 to 4 minutes to bring out flavor. (It'll smell really yummy at this point!).
- Add mushrooms and chicken and stir to coat for about 2 minutes. Don't brown them, you just want to let them soak in some of the flavor.
- Add the chicken stock and water and bring to a boil.
- Add the noodles and cook for 5 minutes or until chicken is cooked through.
- Stir in cilantro, oyster Sauce, lime juice, green onions, and red pepper.
- Let stand for a few minutes then discard lemon grass.
- Serve with siracha, lime wedges, and oyster sauce.
Nutrition Facts : Calories 313.6, Fat 11.7, SaturatedFat 2.9, Cholesterol 53.2, Sodium 364.9, Carbohydrate 27.4, Fiber 1.2, Sugar 3.7, Protein 23.6
SPICY CHICKEN SOUP WITH HINTS OF LEMONGRASS AND COCONUT MILK
This is a delightful soup ,creamy with coconut milk and fragrant with the elusive flavor of lemongrass.I got hold of the recipe years ago from a thai lady who was offering cooking classes for the expat wives .Even my little one eats this without complaining.
Provided by Ozlem Altinok
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place stock in a pot and add lemon grass,kaffir lime leaves,and onions.
- Bring to boil over medium heat.
- Add the mushrooms,chicken,lime juice,fish sauce,sugar and salt.
- Cook slowly uncovered for 10 minutes then add coconut milk and chillies.
- Bring to almost a boil,stirring frequently,then remove from heat and serve,garnishing with the coriander sprigs.
CURRIED LEMONGRASS CHICKEN NOODLE SOUP
It is a quick tasty meal that my wife and guests love. If any is leftover, it can be thickened with cornstarch and served over rice.
Provided by Gregg Bracke
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Bring chicken stock to a boil in a large pot. Stir curry sauce into the boiling stock.
- Reduce heat to medium and add chicken, mushrooms, lemongrass, and garlic to the stock; bring to a simmer and cook for 30 minutes.
- Reduce heat to medium-low. Stir coconut cream into stock; stir. Remove and discard lemongrass.
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
- Bring a large pot of water to a boil. Cook rice noodles in the water until softened, about 8 minutes; drain. Divide noodles between 6 soup bowls. Ladle soup over noodles.
Nutrition Facts : Calories 624 calories, Carbohydrate 101.8 g, Cholesterol 29 mg, Fat 16.7 g, Fiber 1.6 g, Protein 15.8 g, SaturatedFat 11.6 g, Sodium 1227.4 mg, Sugar 34.6 g
SPICY NOODLE SOUP
Categories Soup/Stew Chicken Garlic Ginger Pepper Breakfast Coconut Shrimp Spring Lemongrass Gourmet Dairy Free Peanut Free
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- Make spice paste:
- Preheat oven to 300°F.
- Wrap blacan tightly in a piece of foil and roast in middle of oven 10 minutes. Unwrap and cool. Discard tough outer leaves of lemongrass and trim root ends. Thinly slice lower 6 inches of stalks. Fold upper stalks into thirds and tie into a bundle with kitchen string. In 2 batches, purée blacan, sliced lemongrass, and remaining spice paste ingredients in a mini food processor until almost smooth.
- Make noodle soup:
- Soak bean-curd puffs in hot water in a bowl, weighted with another bowl of water to keep puffs immersed, 20 minutes. Squeeze as much water as possible from puffs and halve diagonally. While puffs soak, simmer chicken in stock in a saucepan, turning occasionally, until just cooked through, 12 to 15 minutes, and cool chicken in a bowl. Pour stock through a fine sieve into another bowl. Discard chicken skin and bones and shred or slice chicken. Blanch bean sprouts in a pot of boiling water 15 seconds and drain well.
- Heat oil in a 6- to 7-quart heavy pot over moderate heat until hot but not smoking and stir in spice paste. (Oil should be hot enough for spice paste to sizzle when added.) Cook, stirring constantly, until spice paste begins to stick to bottom of pot, 8 to 10 minutes. (Oil will separate out, and mixture will appear curdled. Paste will reduce and turn a shade darker; do not let brown.) Add coconut milk, sugar, stock, and lemongrass bundle and bring to a simmer, stirring. Stir in puffs and gently simmer 20 minutes. Stir in shrimp and simmer until just cooked through, 1 to 2 minutes. Stir in chicken and salt to taste.
- While laksa simmers, bring a large pot of water to a boil for noodles. If using fresh noodles, cook 1 minute and drain well, rinsing briefly under water if sticking occurs. If using dried noodles, cook according to package directions. Divide noodles, bean sprouts, shrimp, chicken, and puffs among 4 deep bowls and ladle laksa broth over.
LEMONGRASS CHICKEN SOBA NOODLE SOUP
Often used in Thai, Vietnamese, and Indian cooking, lemongrass adds a fresh, clean, citrus note to nutty-tasting soba noodles, a perfect soup for lunch or dinner.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h5m
Yield Makes 7 cups
Number Of Ingredients 13
Steps:
- Remove any tough ends or hard outer husks of lemongrass, cut into 2-inch pieces, and smash with the side of a knife. Tie lemongrass in a loose bundle with cheesecloth.
- Rinse chicken and place in a medium soup pot. Add 6 cups cold water to cover chicken. Season with salt and pepper. Bring to a boil and skim the surface thoroughly of any impurities that rise.
- Lower the heat and add carrot, onion, garlic, ginger, and the lemongrass bundle. Adjust heat so water barely bubbles. Cover and poach chicken for 25 minutes. Lift chicken out of the pot and transfer to a plate. When it's cool enough to handle, pull meat off the bones and shred the meat into large pieces. Set aside.
- Add soy sauce to broth and return to a boil. Add noodles, scallions, shiitakes, and bok choy; cook for 4 minutes, stirring occasionally, or until noodles are tender. Add chicken and heat through. Discard lemongrass bundle. Stir in the cilantro or basil before serving.
Nutrition Facts : Calories 216 g, Fat 7 g, Fiber 2 g, Protein 21 g
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