Best Super Low Cal Thai Noodle Soup Recipes

THAI SPICY CHICKEN NOODLE SOUP (EASY 15-MINUTE RECIPE)

Thai Spicy Chicken Noodle Soup (Easy 15-Minute Recipe) image

This easy Thai Spicy Chicken Noodle Soup recipe is bursting with coconut curry flavor. A comforting soup that requires only 15 minutes to make!

Provided by Alia | Everyday Easy Eats

Categories Main

Time 15m

Number Of Ingredients 13

Ingredients

2 tablespoons coconut oil
1 yellow onion, (diced)
1 red bell pepper, (diced)
2 cloves garlic, (minced)
1 tablespoon fresh grated ginger
2 tablespoons Thai red curry paste
4 cups chicken broth
1 (14-ounce) can coconut milk
1 tablespoon fish sauce
2 cups cooked and shredded chicken
8 ounces rice noodles
1 tablespoon lime juice
Optional garnishes: Fresh chopped cilantro, green onions, and Thai red chilies

Steps:

In a large pot, heat the oil over medium heat. Add onion and bell pepper and cook for 4 minutes or until softened.
Add garlic, ginger, and curry paste and cook for another minute until fragrant.
Stir in the broth, coconut milk, fish sauce, and chicken. Bring to a boil.
Add the noodles to the pot and allow them to sit for 3-4 minutes until softened.
Stir in the lime juice. Serve immediately, topped with optional garnishes if using.

Nutrition Facts : Calories 626 kcal, Carbohydrate 57 g, Protein 24 g, Fat 34 g, SaturatedFat 27 g, Cholesterol 53 mg, Sodium 1385 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving

THAI CHICKEN NOODLE SOUP

Thai Chicken Noodle Soup image

A new Thai-style twist on basic chicken noodle soup using red curry, red bell peppers, coconut milk, and fresh basil. A fantastic flavor combination that whips up in just minutes.

Provided by Amy

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 carrots, shredded
½ onion, diced
½ red bell pepper, diced
2 large chicken breasts, chopped in small pieces
2 cloves garlic, minced
1 (32 fluid ounce) container chicken broth
1 (14 ounce) can coconut milk
2 tablespoons red curry paste
2 teaspoons salt
½ teaspoon ground black pepper
4 ounces rice noodles, broken in half

Steps:

Heat a large stock pot over medium heat. Add oil, carrots, onion, and bell pepper. Cook for about 3 minutes. Add chicken and mix well. Add garlic. Cook until chicken is no longer pink in the center and juices run clear, 5 to 10 minutes.
Mix in chicken broth, coconut milk, curry paste, salt, and pepper. Bring soup to a boil, about 5 minutes. Add noodles and allow soup to come to a boil again. Reduce heat to low and simmer about 3 minutes.
Cover the pot, remove from heat, and let sit just until noodles are tender, 5 to 10 minutes.

Nutrition Facts : Calories 331.9 calories, Carbohydrate 22.7 g, Cholesterol 46.8 mg, Fat 18.6 g, Fiber 2 g, Protein 18.9 g, SaturatedFat 13.2 g, Sodium 1681.1 mg, Sugar 2.9 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!

THAI NOODLE SOUP

Thai Noodle Soup image

Created this recipe for RSC 18! This is an easy soup to make, and is economical as well. Lovely colors from the veggies also make this nice to look at! The first three steps can be done a day ahead, making this great for a week night meal.

Provided by breezermom

Categories < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs chicken drumsticks
7 cups water
1 tablespoon chicken base (Better than Bouillon brand)
6 ounces egg noodles, very thin
2/3 cup carrot, shredded
2/3 cup snow peas, cut into 1/2 inch pieces
4 tablespoons green onions, thinly sliced
1 teaspoon garlic, minced
1/2 teaspoon gingerroot, minced
1/2-1 teaspoon red pepper flakes, depending on your heat tolerance
2 tablespoons fresh cilantro, chopped
1 lime, cut into wedges

Steps:

Put the drumsticks in the water and bring to a boil. Add the chicken base, then reduce heat and simmer for 30-40 minutes, until the meat starts to pull away from the bone. Remove the drumsticks from the stock, and set aside to cool.
Remove the stock from the heat so that you can more easily remove the fat.
Remove the meat from the drumsticks when they are cool enough to touch, and chop into 1/2 inch pieces.
Check the cooking time on your noodles. I used very thin ones that had a 4 minute cooking time. The veggies need to cook for 3 minutes, so add your noodles according to the cooking time on the package.
Bring the stock back to a boil over medium heat. Add the noodles according to their cooking time; then add the chicken, carrots, snow peas, green onions, garlic, and gingerroot. Reduce heat to low and simmer for 3 minutes.
Add the cilantro and heat through.
Serve with lime wedges.