Thai Chicken Noodle Soup
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
1137
calories
Calories
Healthy, because
Even smarter
Nutritional values
This delicious stew might be high in calories, but contains satiating lean protein from the chicken and antioxidants, minerals and vitamins from the coconut milk.
If you don't have red and yellow curry paste, it's worth it to buy for this recipe. These pastes add a ton of flavor and have a long shelf life, so you can use them in many recipes in the future.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,137 cal. | (54 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 39.3 μg | (66 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 25.7 mg | (214 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,167 mg | (29 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 163 mg | (54 %) | ||
| Iron | 10.9 mg | (73 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 24.7 g | |||
| Uric acid | 328 mg | |||
| Cholesterol | 296 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 cups Coconut milk
- 2 Tbsps red Curry paste
- 1 Tbsp yellow Curry paste
- 1 Tbsp Turmeric
- 2 ⅔ cups Chicken legs (skinned, boned and cut into bite-sized pieces)
- 3 Tbsps Fish sauce
- 2 Tbsps dark soy sauce
- 3 cups chicken stock
- 18 ozs dried Egg noodle
- vegetable oil (for deep frying)
- 1 Lime (juiced)
- 1 scallion (finely sliced into rings)
- ½ Red onion (finely sliced)
- 1 handful cilantro (leaves picked)
Preparation steps
1.
Take the thick coconut cream from the top of the coconut milk (approx. 200 g) and add to a saucepan with the curry paste and turmeric. Simmer for approx. 5 minutes.
2.
Add the chicken pieces, stir well, then add the fish sauce and soy. Pour in the rest of the coconut milk and the stock and boil for approx. 10 minutes.
3.
Meanwhile, cook 350-400 g noodles in boiling salted water according to the instructions on the packet. Drain, quench in cold water and leave to drain.
4.
Heat the vegetable oil to approx. 180°C (375°F) and deep fry the rest of the noodles until they are crispy and bubbles form. Drain on kitchen paper.
5.
Season the soup to taste with lime juice, stir in the boiled noodles and divide between bowls. Serve garnished with crispy noodles, spring onion, red onion and coriander.
