THAI COCONUT CHICKEN SOUP
I just adore chicken soup! This aromatic chicken soup has distinctive Thai flavors. Coconut milk is used to create a mild, rich, and creamy taste. Adding a little lime juice, lemon grass, cilantro, ginger, and red pepper flakes make this divine soup a perfect blend of spicy, sweet and sour. I've made it skinny by using such things as reduced-fat coconut milk, reduced-sodium chicken broth and adding nutritious spinach. It now contains 362 calories and 13 grams of fat per serving compared to a regular recipe at 798 calories and 42 grams of fat. Get ready to love this soup!
Provided by Nancy
Categories Appetizer Main Course Side Dish Soup
Time 25m
Number Of Ingredients 17
Steps:
- In a large saucepan heat the olive oil over medium-high heat. Add garlic and red pepper flakes. Sauté for 3 minutes until fragrant.
- Add the chicken broth, coconut milk, chicken, mushrooms, noodles, cilantro, lemon grass, curry powder, ginger, sugar, and pepper scraping the bottom and sides for any brown bits. Bring soup to a boil, then turn down to a simmer.
- Stir in the spinach and simmer until chicken is cooked, about 5 minutes.
- Remove soup from heat and stir in lime juice. Remove the piece of lemon grass and toss it.
- Ladle into serving bowls and garnish each with a little green onions.
Nutrition Facts : ServingSize 1.5 cups, Calories 362 kcal, Fat 13 g, Protein 23 g, Carbohydrate 38 g, Fiber 2 g, Sodium 879 mg, Sugar 5 g
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.
THAI CHICKEN SOUP (WEIGHT WATCHERS) RECIPE - (4.1/5)
Provided by á-891
Number Of Ingredients 14
Steps:
- ADD OIL TO PAN SAUTE GINGER,CURRY PASTE, ONIONS.ADDD VEG AND SAUTE 5 MIN ADD BROTH AND COCO MILK ADD I TBSP FISH SAUCE ADD CHICKEN SIMMER 5 MIN. ADD LEMOM JCE AND HONEY. Special Notes I CUP. SERVING NICE SPICY SOUP.YOU CAN SUBST ANY VEGES YOU WISH
WEIGHT WATCHERS SOUTHWESTERN CHICKEN SOUP
Warm, and filling chicken soup with all the flavors we love, I've written the recipe as posted, but made it simpler by just browning the chicken breast whole, putting everything in the crockpot, and cooking on low for about 6 hours, then shredding the chicken just before serving - EASY peasy and delicious, from the Weight Watchers site and only 3 Smart Points per serving" Something is wrong with the site and won't let this show up on my recipes so reprinting in hope it'll fix the issue
Provided by Bonnie G 2
Categories One Dish Meal
Time 6h10m
Yield 1 crockpot, 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat 1 teaspoon oil in Dutch oven over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pot and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to plate.
- 2. Add remaining 1 teaspoon oil to pot. Add onion, bell pepper, and jalapeño and cook, stirring often, until vegetables are softened, about 3 minutes. Add garlic, chili powder, and cumin and cook, stirring constantly, until fragrant, 30 seconds. Stir in broth, tomatoes, and corn. Cover and bring to boil.
- 3. Reduce heat to low and simmer, covered, until vegetables are tender, about 8 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Remove from heat and stir in lime juice.
- 4. Ladle soup evenly into 4 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
- 5. Serving size: 1¾ cups soup with 2 slices avocado.
- Notes.
- Make a double batch of the soup and cover and refrigerate up to 4 days or freeze up to 3 months.
Nutrition Facts : Calories 302.3, Fat 15.2, SaturatedFat 3.3, Cholesterol 48.4, Sodium 121.5, Carbohydrate 23.5, Fiber 5.4, Sugar 3.5, Protein 22.2
SLOW COOKER THAI CHICKEN -- WEIGHT WATCHERS RECIPE - (4.2/5)
Provided by cosmos2015
Number Of Ingredients 13
Steps:
- In a 4x6 quart slow cooker, whisk together coconut milk, 4 teaspoons curry paste and salt until blended. Add cauliflower, potatoes, pepper and carrots; toss to mix and coat. Rub 2 teaspoons curry paste all over chicken; place chicken on top of vegetable mixture. Cover slow cooker and cook on LOW setting until chicken is cooked through and vegetables are tender, about 5 to 6 hours. Remove chicken to a cutting board and cut into bite-size pieces (or shred using two forks); set aside. Stir peanut butter and remaining 1 teaspoon curry paste into slow cooker until blended. Add chicken back to slow cooker with cilantro and scallions; gently stir to coat. Spoon onto plates or into bowls and serve with lime wedges; sprinkle each serving with 1 teaspoon peanuts. Yields about 1 1/2 cups per serving. Notes: Make sure to cut the cauliflower, carrots and potatoes into similar-size small pieces so they cook through in a similar amount of time. Season to taste with salt and fresh lime juice before serving, if desired. For a spicier kick, serve with sriracha sauce on the side.
MY WEIGHT WATCHER KILLER SOUP
Make and share this My Weight Watcher Killer Soup recipe from Food.com.
Provided by KittenTPE
Categories Vegan
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients and simmer.
Nutrition Facts : Calories 64.4, Fat 0.3, SaturatedFat 0.1, Sodium 476.9, Carbohydrate 15.2, Fiber 4.2, Sugar 8.9, Protein 3.1
WW 2 POINT CHICKEN NOODLE SOUP
This recipe I got at a Weight Watchers meeting. Since this makes 1 serving I usually double or triple the recipe.
Provided by Sheila in Alaska
Categories Clear Soup
Time 20m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into bite size pieces.
- Sauté in a bit of cooking spray.
- Heat broth, pasta, herbs, carrots, celery, and salt and pepper together.
- Add chicken.
- Simmer until noodles are tender.
- Season to taste.
Nutrition Facts : Calories 127.5, Fat 5.8, SaturatedFat 1.5, Cholesterol 36.3, Sodium 1377.3, Carbohydrate 4.6, Fiber 1.5, Sugar 2.1, Protein 14.2
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- Lightly coat a large saucepan with cooking spray; heat over medium-high heat. Cook curry paste, stirring, for 1–2 minutes or until fragrant. Add coconut milk; bring to a boil.
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