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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Thai-Style Chicken Noodle Soup

Source: dLife

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

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 33.9 Fat, 0.8 Vegetables, 0.0 Other Carbs, 0.4 Starch, 0.2 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

Directions

In a large pan, heat the oil and cook the chiles and garlic for 2 minutes.
Add the sliced leek and cook for 2 minutes.
Stir in the stock and coconut milk and bring to boil over medium/high heat.
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.
Add the peas and cook for a further 3 minutes.
Remove the lemongrass and stir in the cilantro, just before serving.