Thai Chicken Noodle Soup

Diet.Chef's picture

Jun. 08, 2011


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: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2621Calories from Fat 1044

 % Daily Value*

Total Fat 122 g187.7%

Saturated Fat 59 g295%

Trans Fat 0 g


Sodium 4316 mg179.83%

Total Carbohydrates 261 g87%

Dietary Fiber 24 g96%

Sugars 37 g

Protein 132 g264%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet