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    You are in: Home / Recipes / Thai Noodle Soup Recipe
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    Thai Noodle Soup

    Thai Noodle Soup. Photo by breezermom

    1/2 Photos of Thai Noodle Soup

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    breezermom's Note:

    Created this recipe for RSC 18! This is an easy soup to make, and is economical as well. Lovely colors from the veggies also make this nice to look at! The first three steps can be done a day ahead, making this great for a week night meal.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put the drumsticks in the water and bring to a boil. Add the chicken base, then reduce heat and simmer for 30-40 minutes, until the meat starts to pull away from the bone. Remove the drumsticks from the stock, and set aside to cool.
    2. 2
      Remove the stock from the heat so that you can more easily remove the fat.
    3. 3
      Remove the meat from the drumsticks when they are cool enough to touch, and chop into 1/2 inch pieces.
    4. 4
      Check the cooking time on your noodles. I used very thin ones that had a 4 minute cooking time. The veggies need to cook for 3 minutes, so add your noodles according to the cooking time on the package.
    5. 5
      Bring the stock back to a boil over medium heat. Add the noodles according to their cooking time; then add the chicken, carrots, snow peas, green onions, garlic, and gingerroot. Reduce heat to low and simmer for 3 minutes.
    6. 6
      Add the cilantro and heat through.
    7. 7
      Serve with lime wedges.

    Ratings & Reviews:

    • on April 01, 2013

      45

      I had poached my chicken a couple of days ago, so this was a snap to make on a weeknight. I had no snow peas, so added some sliced zucchini, which worked nicely. I used red pepper flakes, added more ginger, and ended up adding more ginger also. I ate two large bowls for my supper.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 31, 2012

      45

      Made for RSC Contest #18. I did use home made chicken broth in place of the water. The noodles did overpower the soup. I would have like more veggies. The addition of lemongrass,Thai Basil, and more garlic would have kick this up more. Thanks

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 29, 2012

      45

      This was a very tasty soup and easy to make, with well thought-out instructions. All the ingredients worked, although I would have liked a more pronounced flavour of ginger and ended up adding substantially more to the broth. The veggies were nice and crisp in the 3 minute cooking time and the kids really enjoyed their lunch. Good luck in the contest, chef.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Thai Noodle Soup

    Serving Size: 1 (462 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 309.0
     
    Calories from Fat 101
    32%
    Total Fat 11.2 g
    17%
    Saturated Fat 3.0 g
    15%
    Cholesterol 116.0 mg
    38%
    Sodium 130.1 mg
    5%
    Total Carbohydrate 24.2 g
    8%
    Dietary Fiber 2.1 g
    8%
    Sugars 1.9 g
    7%
    Protein 26.6 g
    53%

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