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Food Network Thai Chicken Soup
By Chef #803079 on April 11, 2011
Photo by Chef #803079
1 Reviews
- Prep Time: 2 hrs 31 mins
- Total Time: 2 hrs 46 mins
- Serves: 4, Yield: 4 bowls
Photo by Chef #803079
About This Recipe
"This is a great thai soup I found in Foodnetwork Magazine. It is so tasty and really easy to make. Enjoy!"
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 2 tablespoons green curry paste
- 6 cups low sodium chicken broth
- 1 (15 ounce) cans coconut milk
- 1 tablespoon fish sauce, plus more to taste
- 2 red bell peppers, thinly sliced
- 4 ounces thin rice noodles, broken into pieces
- 2 small boneless skinless chicken breasts ( about 1 pound)
- 1 tablespoon fresh lime juice, plus more to taste
- 1 cup roughly chopped fresh cilantro
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.
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Food Network Thai Chicken Soup (cont.)
Private Note
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Nutrition Facts
Serving Size: 1 (662 g)
Servings Per Recipe: 4
- Amount Per Serving
- %
- Calories 689.4
- Calories from Fat 230
- 33%
- Amount Per Serving
- %
- Total Fat 25.5g
- 39%
- Saturated Fat 18.6g
- 93%
- Cholesterol 37.7mg
- 12%
- Sugars 61.5 g
- Sodium 626.9mg
- 26%
- Total Carbohydrate 94.2g
- 31%
- Dietary Fiber 2.5g
- 10%
- Sugars 61.5 g
- 246%
- Protein 23.3g
- 46%
Reviews
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"Great recipe. Little too hot( Im a wimp when it comes to heat) I added Jasmine rice instead of noodles Am about to make it for the second time. Thanks for the recipe"
By Chef #1541622 on October 06, 2012 | 1337666
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