Thai · Dinner
Curry Noodle Soup With Chicken (Low-Calorie)
Thai-style curry noodle soup built on a lightened red curry broth simmered with coconut milk and chicken stock, poached chicken breast, and thin rice noodles. Finished with lime, cilantro and bean sprouts, it delivers the classic sour-spicy-coconut identity of khao soi-style soups at a fraction of the usual richness.
$4
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
378Calories
42.1gProtein
9.8gFat
33.8gCarbs
6.9gSugar
2.4gFiber
870mgSodium
110mgChol
5.9gSat Fat
780mgPotassium
55mgCalcium
2.6mgIron
0.4mcgVitamin B12
14mgVitamin C
low-calorie
gluten-free-adaptable
protein-rich
low-calorie
Instructions
1
Prep
Slice the chicken breast thinly and chop the scallion and cilantro. Soak the rice noodles in warm water for 10 minutes until pliable.
2
Bloom
Spoon the red curry paste into a saucepan over medium heat and stir with a splash of coconut milk for 1 minute until fragrant and toasty.
3
Simmer
Pour in the remaining coconut milk, chicken stock, and fish sauce. Bring to a gentle simmer over medium heat for 5 minutes until the broth turns uniform orange-red.
4
Poach
Slide the sliced chicken into the simmering broth and cook over medium-low heat for 6 to 8 minutes until the pieces turn opaque white and feel firm throughout.
5
Plate
Drain the noodles, place in a deep bowl, and ladle the chicken and broth over top. Scatter bean sprouts, scallion, cilantro and chili over the soup, set the lime wedge on the rim, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 3 tbsp3 tbsp red curry paste
- 2/3 cup160ml coconut milk
- 2 cup480ml chicken stock (low-sodium)
- 3 oz86g dry rice noodles
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp brown sugar
- 1/2 cup50g bean sprouts
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- 11 chili (optional garnish)
