Try this Thai style chicken noodle soup recipe, or contribute your own.
Suggest a better descriptionPreheat oil over high heat in a large heavy bottom stockpot. Add garlic & ginger and cook, stirring often, for 1 minute. Add carrots and cook for 1 minute more. Add chicken thighs and cook for about 3 or 4 minutes. Add chicken stock & salt bring to simmer. Cover and simmer for 15 minutes. Remove chicken thighs with a slotted spoon and set aside to cool for 5 minutes or until cool enough to handle. Skim any foam off of the stock. Slice or shred chicken into bite sized pieces. Add the chicken pieces back to the stock along with coconut milk, lime juice, fish sauce, & sriracha. Taste and adjust seasoning if necessary. Bring just back to a simmer, remove from heat, add scallions and cilantro. Ladle into bowls, serve with a generous handful of rice noodles.
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Serving Size: 1 (2882g) | ||
Recipe Makes: 1 | ||
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Calories: 1549 | ||
Calories from Fat: 449 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.9g | 67 % | |
Saturated Fat 13g | 65 % | |
Monounsaturated Fat 19.5g | ||
Polyunsanturated Fat 10.8g | ||
Cholesterol 622.3mg | 191 % | |
Sodium 5585.8mg | 193 % | |
Potassium 3978.5mg | 105 % | |
Total Carbohydrate 77.3g | 23 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 75.6g | ||
Protein 185.3g | 265 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1549
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