Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Thai Chicken Soup
Getting reviews...
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 561 calorie
- Saturated Fat
- 22 grams
- Cholesterol
- 103 milligrams
- Sodium
- 821 milligrams
- Carbohydrates
- 36 grams
- Dietary Fiber
- 4 grams
- Protein
- 38 grams
This creamy, spicy chicken soup is reminiscent of tom ka gai but a bit heartier due to the addition of rice noodles. In lieu of lemongrass, makrut lime leaves, galangal and chiles, green curry paste is used to flavor the coconut milk–infused broth.
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 561 calorie
- Saturated Fat
- 22 grams
- Cholesterol
- 103 milligrams
- Sodium
- 821 milligrams
- Carbohydrates
- 36 grams
- Dietary Fiber
- 4 grams
- Protein
- 38 grams
Ingredients
Directions
- 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.
