Thai · Dinner
Chicken Noodle Soup Thai Style (High-Protein)
Rice noodles in a lemongrass-ginger chicken broth with shredded chicken breast, a soft-boiled egg, and edamame stirred through for extra protein. Finished with bean sprouts, cilantro, scallion, lime and chili, this bowl carries the sour-salty-spicy balance of Thai noodle soup with a fuller, higher-protein bowl.
$6
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
516Calories
66.4gProtein
9.8gFat
45.1gCarbs
5.2gSugar
5.3gFiber
1980mgSodium
365mgChol
2.6gSat Fat
1180mgPotassium
115mgCalcium
4.3mgIron
0.9mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice the chicken breast thinly. Bruise the lemongrass stalk with a knife, then slice the ginger and smash the garlic.
2
Simmer
Combine chicken stock, water, lemongrass, ginger and garlic in a small saucepan over medium heat for 8 minutes until fragrant and pale gold.
3
Poach
Add the chicken breast to the simmering broth over medium-low heat for 5 minutes until the pieces turn opaque and firm.
4
Stir
Add fish sauce, edamame and lime juice to the pot. Simmer over medium-low heat for 2 minutes until edamame is heated through.
5
Plate
Strain out lemongrass and ginger pieces, discard. Divide soaked rice noodles and bean sprouts into a bowl, ladle hot broth and chicken over top. Scatter scallion, cilantro and sliced chili over the surface, nestle egg halves on top, serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 3.2 oz90g dry rice noodles, soaked (about 100g cooked)
- 2 cup480ml chicken stock
- 1 1/2 cup360ml water
- 22 stalk lemongrass
- 2 tbsp2 tbsp fresh ginger
- 4 cloves4 cloves garlic
- 3 tbsp3 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 22 large eggs, soft-boiled and halved
- 3.4 oz100g cooked edamame, shelled
- 1 oz28g bean sprouts
- 22 scallion
- 2 tbsp2 tbsp fresh cilantro
- 11 fresh red chili
- 22 lime wedge, to serve
