Thai · Dinner
Northern Curried Noodle Soup With Chicken (Low-Calorie)
Northern Thai khao soi reimagined lighter: poached chicken breast in a red-curry broth thinned with light coconut milk and stock, egg noodles kept modest, finished with pickled mustard greens, shallot, lime and a scatter of crisp fried noodles for crunch and citrus lift.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
386Calories
42.1gProtein
11.9gFat
27.3gCarbs
6.8gSugar
3.1gFiber
1145mgSodium
135mgChol
4.9gSat Fat
760mgPotassium
65mgCalcium
3.1mgIron
0.4mcgVitamin B12
14mgVitamin C
low-calorie
protein-rich
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Slice chicken breast into thin strips; thinly slice onion, shallot and chili; chop pickled mustard greens and set everything within reach of the stove.
2
Heat the vegetable oil in a small saucepan over medium heat and stir in the red curry paste and turmeric for 30 seconds until glossy and the raw smell fades.
3
Pour in the coconut milk and chicken stock, stir to loosen the paste, and simmer over medium heat for 2 minutes until the broth turns uniformly orange.
4
Add the sliced chicken and onion to the broth, reduce to medium-low, and poach for 6 to 8 minutes until the chicken is opaque throughout and firm.
5
Stir the fish sauce and brown sugar into the broth over low heat for 1 minute until dissolved, then taste and adjust salt; ladle the broth and chicken over the cooked noodles in a deep bowl so they are fully submerged.
6
Plate
Scatter pickled mustard greens, shallot, cilantro and chili over the bowl and serve immediately with a lime wedge for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 3 oz86g egg noodles, cooked
- 2 tbsp2 tbsp curry paste-red
- 2/3 cup160ml coconut milk
- 1 cup240ml chicken-stock
- 2 tsp2 tsp turmeric-ground
- 2 tsp2 tsp fish-sauce
- 2 tsp2 tsp brown-sugar
- 11 onion
- 4 tbsp4 tbsp pickled mustard greens
- 2 tbsp2 tbsp shallot
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- 11 chili-fresh
- 2 tsp2 tsp vegetable-oil
