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Thai-Style Chicken Noodle Soup
Source: dLife

A blend of coconut milk, lemongrass, ginger and lime with a hint of chile.

Rating:
Prep Time: 12 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 469.9
Total Carbs 11.9 g
Dietary Fiber 2.8 g
Sugars 2.6 g
Total Fat 33.9 g
Saturated Fat 22.3 g
Unsaturated Fat 1.0 g
Potassium 321.7 mg
Protein 32.8 g
Sodium 1361.6 mg
Dietary Exchanges
4 1/2 Fat , 1 Vegetables , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 tsp  vegetable oil
1 each  Chili Peppers, red, hot, fresh
2 each  medium garlic cloves
1 each  fresh leeks
2 1/2 cup  chicken broth
14 floz  canned coconut milk
1 lb  boneless skinless chicken thighs
2 tbsp  fish sauce
1 each  lemongrass stalks
0 1/2 piece  ginger root, fresh, 2" knob
1 tsp  sugar
4 each  kaffir lime leaves
0 3/4 cup  Peas, baby, frozen
3 tbsp  fresh cilantro
Directions
  1. In a large pan, heat the oil and cook the chiles and garlic for 2 minutes.
  2. Add the sliced leek and cook for 2 minutes.
  3. Stir in the stock and coconut milk and bring to boil over medium/high heat.
  4. Add the chicken, fish sauce, lemongrass, ginger, sugar and lime leaves (optional). Lower heat and simmer, covered for 15 minutes, until chicken is tender. Occasionally stir.
  5. Add the peas and cook for a further 3 minutes.
  6. Remove the lemongrass and stir in the cilantro, just before serving.

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