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Healthy Thai Chicken Noodle Soup Recipe

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    Source: healthy-cooking-recipes.most-effective-solution.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B12, H, D, E
    MineralsNatrium, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients (Serves 4 to 6)

    2. 1 sheet of dried egg noodles from a

    3. 250 g pack

    4. 1 tbsp oil

    5. 4 skinless, boneless chicken thighs, diced

    6. 1 bunch spring onions, sliced

    7. 2 garlic cloves, chopped

    8. 2 cm piece fresh ginger root, finely chopped

    9. 850 ml chicken stock

    10. 20 ml coconut milk

    11. 3 tsp red Thai curry paste

    12. 3 tbsp peanut butter

    13. 2 tbsp light soy sauce

    14. 1 small red pepper, chopped

    15. 60 g frozen peas

    16. salt and pepper

    Instructions Jump to Ingredients ↑

    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, 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 pepper, peas and green spring onion 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.

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