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Thai Chicken Noodle Soup

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  Egg noodles 9 Ounce
  Oil 1 Tablespoon
  Boneless skinless chicken thighs 4 , diced
  Spring onions 1 Bunch (100 gm), sliced (Scallions)
  Garlic 2 Clove (10 gm), chopped
  Chicken stock 1 1⁄2 Pint (850 Milliliter / 3.75 Cups)
  Coconut milk 7 Fluid Ounce (200 Milliliter)
  Red thai curry paste 3 Teaspoon
  Peanut butter 3 Tablespoon
  Light soy sauce 2 Tablespoon
  Red bell pepper 1 Small, chopped
  Frozen peas 2 Ounce (60 Gram)
  Salt To Taste
  Pepper To Taste

1. Put the noodles in a shallow dish and soak in boiling water following the instructions on the packet.
2. Heat the oil in a large saucepan or wok, add the chicken, and fry for 5 minutes, stirring until lightly browned. Add the white part of the spring onions (scallions), the garlic and ginger and fry for 2 minutes, stirring. Add the stock, coconut milk, curry paste, peanut butter and soy sauce. Season with salt and pepper to taste. Bring to the boil, stirring, then simmer for 8 minutes, stirring occasionally. Add the red (bell) pepper, peas and green spring onion (scallion) tops and cook for 2 minutes.
3. Add the drained noodles and heat through. Spoon into individual bowls and serve with a spoon and fork.

Recipe Summary

Difficulty Level: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2621 Calories from Fat 1044

% Daily Value*

Total Fat 122 g187.8%

Saturated Fat 59 g295%

Trans Fat 0.2 g

Cholesterol 503.7 mg167.9%

Sodium 4316.8 mg179.9%

Total Carbohydrates 261 g87%

Dietary Fiber 24.6 g98.3%

Sugars 37.6 g

Protein 132 g264.7%

Vitamin A 126% Vitamin C 344.4%

Calcium 28% Iron 91.9%

*Based on a 2000 Calorie diet

Thai Chicken Noodle Soup Recipe