Thai · Dinner
Chicken Noodle Soup Thai Style (Low-Calorie)
Chicken breast poached in a light Thai-style broth with lemongrass, ginger, garlic and lime, served over rice noodles with bean sprouts, scallion and cilantro. A splash of fish sauce and chili gives it salty heat and citrus brightness, while a reduced-fat coconut milk touch keeps richness without heaviness.
$4
12 minsPrep
20 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
372Calories
41.2gProtein
9.8gFat
32.5gCarbs
3.4gSugar
1.9gFiber
980mgSodium
108mgChol
5.1gSat Fat
720mgPotassium
45mgCalcium
2.1mgIron
0.4mcgVitamin B12
14mgVitamin C
low-calorie
gluten-free
protein-rich
low-calorie
Instructions
1
Prep
Slice the chicken breast thinly, mince the ginger and garlic, bruise the lemongrass with the back of a knife, cut into 2-inch pieces, and soak the noodles in warm water for 10 minutes until pliable.
2
Simmer
Bring the chicken stock to a gentle simmer over medium heat, add the lemongrass, ginger, garlic, fish sauce and chili powder, then simmer 5 minutes until fragrant.
3
Poach
Lower the heat to medium-low, slide the sliced chicken into the simmering broth and poach 4 to 5 minutes until the pieces turn opaque and firm throughout.
4
Plate
Drain the soaked rice noodles and divide into a deep bowl, ladle the hot broth and chicken over the noodles, discard the lemongrass pieces, scatter the bean sprouts, scallion and cilantro over the top, and squeeze the lime juice over the bowl just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g chicken breast
- 3.6 oz100g rice noodles, dry
- 2 cup480ml chicken stock, low-sodium
- 1/2 cup120ml coconut milk
- 22 stalk lemongrass
- 2 tsp2 tsp ginger-fresh
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp lime juice
- 1/2 cup50g bean sprouts
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 11 chili-fresh
- 1/2 tsp1/2 tsp chili powder
