THAI CHICKEN NOODLE SOUP

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Thai Chicken Noodle Soup image

Wonderful way to use up that leftover chicken! Found this on A Taste of Thai web site and am posting as per requested. Update: 12/01/2009 made this yesterday and it definitely needs the red curry paste and as one reviewer said some lime juice and cilantro are a must. ;)

Provided by Manami

Categories     Clear Soup

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon vegetable oil
1 large onion, chopped
1 tablespoon red curry paste (Use less if you can't handle the heat)
1/2 lb mushroom, thinly sliced
4 cups cut up leftover cooked chicken
4 (16 ounce) cans chicken broth
1 bunch scallion, sliced on 1/2-inch diagonal
3 carrots, julienned
1 cup thinly sliced cabbage
2 tablespoons rice vinegar
1 tablespoon brown sugar
4 ounces rice noodles, any width, broken into bite size pieces
garnish chopped cilantro

Steps:

  • In soup pot, heat vegetable oil.
  • Sauté onion and Red Curry Paste until onion is almost soft.
  • Add mushrooms. Sauté 3-4 minutes longer.
  • Add chicken, broth, scallions, carrots, cabbage, rice vinegar and brown sugar.
  • Bring to a boil.
  • Reduce heat. Simmer 5 minutes.
  • Just before serving, add rice noodles, stirring together well.
  • Simmer for 4 minutes.
  • Serve immediately, garnished with cilantro.

Nutrition Facts : Calories 348.3, Fat 10.7, SaturatedFat 2.6, Cholesterol 70, Sodium 1153.5, Carbohydrate 28.7, Fiber 2.9, Sugar 7.3, Protein 32.9

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