For a flavorful twist on a classic recipe, try this Thai Chicken Noodle Soup. We made this a few days ago, and everyone in my house agreed it was a hit! It’s delicious, filling, and perfect for a cold winter day. It’s under 300 calories per serving, too!
Thai Chicken Noodle Soup
Ingredients
- 1 tsp olive oil
- 3 tbsp minced shallots
- 2 tbsp minced fresh garlic
- 1 tbsp peeled, grated fresh ginger
- 1 can (14.5 oz) low sodium chicken broth
- 3 (5-inch) piece of lemongrass, crushed
- 2 cups water
- 3 cups cooked, shredded, boneless, skinless chicken breast
- 2 cups chopped bok choy
- 1/4 cup fresh cilantro
- 1 tbsp dried basil
- 2 tbsp fresh lemon juice
- 2 cups hot, cooked rice noodles (whole grain preferred)
- 1/8 tsp crushed red pepper flakes
- green onions for garnish
Directions
As you cook the main part of this dish, also be cooking the rice noodles according to package directions. Keep them hot and ready to serve.
Heat a large saucepan over medium-high heat. Add olive oil and swirl to coat. Add shallots, and cook 1 minute, stirring frequently. Add garlic and ginger, and cook 1 minute stirring constantly. Add broth. Bring to a boil, scraping bottom of skillet to loosen the yummy browned bits. Add lemongrass and water, and return to a boil. Reduce heat to medium, and simmer for 10 minutes. Remove lemongrass and discard. Add chicken bok choy. Simmer for 5 minutes. Remove from heat, and stir in cilantro, basil, and lime juice. Place 1/2 cup of noodles in each of four bowls. Top noodles with 1 1/4 cup of soup mixture in each bowl. Sprinkle with red pepper flakes and green onions. Serve hot.
Recipe makes 4 servings with 296 calories, 5g fat, 35g carbs, and 28g protein per serving.
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