Best Super Low Cal Thai Noodle Soup Recipes

SKINNY THAI CHICKEN NOODLE SOUP TO REVITALIZE

Skinny Thai Chicken Noodle Soup to Revitalize image

A warming soup packed with flavorful and good ingredients to keep you healthy and well these cold Winter times - in the skinny way!

Provided by Stine Mari | Ginger with Spice

Time 25m

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil
2 cloves garlic, minced
2 tablespoon ginger, minced
1-2 tablespoon green curry paste, use more or less if you want, depends on spiciness
2 chicken breasts, cut into 1 inch / bite sized pieces
2 cups chicken stock, 500 ml
1 lime, juice only
1 can light coconut milk*
2 cilantro stems (with leaves), finely chopped
2 green onions, chopped, white and green part divided
1 large carrot, cut into matchsticks
2 kaffir lime leaves, optional but highly recommended
8 oz uncooked vermicelli rice noodles, 225g
salt and pepper, to taste

Steps:

Heat a large saucepan with a little canola oil to medium high heat. Add minced garlic and ginger and cook for 1 minute. Stir in the green curry paste and cook for 1 more minute. Add chicken, stirring for 3 minutes.
Add the carrot, white part of the green onion, kaffir lime leaves, chicken stock, lime juice, light coconut milk and cilantro.
Bring to a boil and then reduce to simmer for 10 minutes.
Meanwhile, prepare a pan for the noodles. Boil the noodles for around 7 minutes, until they are tender (check your packaging). You may also do this the one pot way and add the noodles directly into the soup after it has simmered for 10 minutes**
Add the cooked noodles into the soup and mix (or uncooked and cook for 7 more minutes). Taste and adjust seasonings (salt and pepper) accordingly, may also want more chicken stock or light coconut milk.
Top with cilantro, green part of the green onions, lime wedges and chili if desired.

Nutrition Facts : Calories 440 calories, Carbohydrate 55.8 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 12.2 grams fat, Fiber 2 grams fiber, Protein 24.7 grams protein, SaturatedFat 5.8 grams saturated fat, Sodium 697 grams sodium, Sugar 2.4 grams sugar

SKINNY THAI CHICKEN SOUP

Skinny Thai Chicken Soup image

42% fewer calories • 69% less sat fat • 55% more vitamin A than the original recipe. Get a bonus from red peppers and baby spinach.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 16

Ingredients

1 teaspoon canola oil
1 small onion, cut into thin wedges (1 cup)
2 cups sliced fresh mushrooms (6 oz)
1/2 medium red bell pepper, cut into thin bite-size strips (1 cup)
2 cloves garlic, finely chopped
1 teaspoon red curry paste
1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
1 1/2 cups shredded cooked chicken breast
1 teaspoon packed brown sugar
1/4 teaspoon salt
1 tablespoon cornstarch
2 tablespoons cold water
1 can (14 oz) reduced-fat (lite) coconut milk (not cream of coconut)
4 cups fresh baby spinach leaves
2 tablespoons chopped fresh cilantro
Lime wedges, if desired

Steps:

In 4-quart nonstick Dutch oven, heat oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently. Add bell pepper and garlic; cook 2 to 3 minutes longer, stirring frequently, until vegetables are tender. Remove from heat; stir in curry paste until melted.
Stir in broth, chicken, brown sugar and salt. Return to heat. Heat to boiling. Reduce heat; simmer uncovered 5 minutes, stirring frequently.
In small bowl, stir cornstarch and water until smooth. Add cornstarch mixture and coconut milk to soup mixture; heat to boiling. Cook over medium heat about 2 minutes, stirring frequently, until slightly thickened.
Stir in spinach and cilantro. Cook about 1 minute or just until mixture is hot and spinach is wilted. Serve soup with lime wedges.

Nutrition Facts : Calories 150, Carbohydrate 8 g, Cholesterol 30 mg, Fiber 1 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 4 g, TransFat 0 g

SUPER LOW CAL THAI NOODLE SOUP

Super Low Cal Thai Noodle Soup image

This is my go to soup when I want something low in calories and high in flavor. The 1 serving runs about 120 calories. You can always add meat, but add calories accordingly. DON'T leave out the lemon grass, it makes this dish!

Provided by Cookingwithpassion

Categories Thai

Time 13m

Yield 1 soup bowl, 1 serving(s)

Number Of Ingredients 8

Ingredients

2 cups chicken broth
4 ounces tofu shirataki noodles (1/2 package)
1 egg, beaten
1 green onion, chopped
3/4 teaspoon lemongrass, chopped
3/4 teaspoon minced garlic clove
3/4 teaspoon minced ginger
1 dash fish sauce

Steps:

Heat chicken broth in a sauce pan.
Add green onion, lemon grass, garlic, ginger and fish sauce. Cook 3 minutes on high.
Rinse noodles very well under running water, and then add to broth mixture. Cook for 1 minute.
Turn off heat and slowly stir in beaten egg. Egg will turn into cooked threads. (think egg drop soup).
Let stand for a couple minutes, soup will be very hot. Enjoy!