Best Thai Chicken Soup Weight Watchers Recipes

Thai Coconut Chicken Soup image

Provided by Nancy

Time 25m

Number Of Ingredients 17

1 teaspoon extra virgin olive oil
2 cloves garlic minced
¼ -½ red teaspoon pepper flakes, (depending on your desired spiciness)
1 (32 ounces) container reduced-sodium chicken broth
1 (14 ounce) can light coconut milk
12 ounces boneless, skinless, chicken breast, (thinly sliced)
1 cup sliced mushrooms
4 ounces wide rice-stick noodles or Udon noodles
¼ cup fresh cilantro leaves, (minced)
1 stalk lemon grass, (white part only, cracked open with the flat side of a knife)
2 teaspoons curry powder, (I like Madras type)
2 teaspoons ginger ((from a jar) or fresh grated ginger root)
1 teaspoon sugar
¼ teaspoon fresh ground pepper
2 cups fresh spinach
2 tablespoons fresh lime juice
¼ cup chopped green onions, (for garnish)

Steps:

In a large saucepan heat the olive oil over medium-high heat. Add garlic and red pepper flakes. Sauté for 3 minutes until fragrant.
Add the chicken broth, coconut milk, chicken, mushrooms, noodles, cilantro, lemon grass, curry powder, ginger, sugar, and pepper scraping the bottom and sides for any brown bits. Bring soup to a boil, then turn down to a simmer.
Stir in the spinach and simmer until chicken is cooked, about 5 minutes.
Remove soup from heat and stir in lime juice. Remove the piece of lemon grass and toss it.
Ladle into serving bowls and garnish each with a little green onions.

Nutrition Facts : ServingSize 1.5 cups, Calories 362 kcal, Fat 13 g, Protein 23 g, Carbohydrate 38 g, Fiber 2 g, Sodium 879 mg, Sugar 5 g

Thai Chicken Soup (Weight Watchers) Recipe - (4.1/5) image

Provided by á-891

Number Of Ingredients 14

6 OZ COOKED DICED CHICKEN BREAST
400 ML CAN LIGHT COCONUT MILK
4 C FF CHICKEN BROTH
1 C. SWEET RED PEPPERS JULIENNED
I C ONIONS OR LEEKS SLICED FINE
1 C CAULIFLOWER CUT INTO SMALL PIECES
1 C MUSHROOMS SLICED
1 CUP SNOW PEAS CUT IN HALF
1 CUP CARROTS SLICED VERY THIN
1 TBSP THAI YELLOW CURRY PASTE
2 TBSP GRATED FRESH GINGER
1 TBSP FISH SAUCE
1 TBSP FRES LIME JUICE
1 TBSP OLIVE OIL

Steps:

ADD OIL TO PAN SAUTE GINGER,CURRY PASTE, ONIONS.ADDD VEG AND SAUTE 5 MIN ADD BROTH AND COCO MILK ADD I TBSP FISH SAUCE ADD CHICKEN SIMMER 5 MIN. ADD LEMOM JCE AND HONEY. Special Notes I CUP. SERVING NICE SPICY SOUP.YOU CAN SUBST ANY VEGES YOU WISH

Slow Cooker Thai Chicken -- Weight Watchers Recipe - (4.2/5) image

Provided by cosmos2015

Number Of Ingredients 13

13 1/2 ounces light coconut milk
7 teaspoons Thai curry paste, red variety, divided (or to taste)
1 1/2 teaspoons table salt (or to taste)
1/2 head (large) uncooked cauliflower, cut into small florets
1 pound uncooked potatoes, peeled, cut into small chunks
1 medium sweet red pepper, cut into chunks
2 medium uncooked carrots, cut into 1/2-inch-thick slices
1 1/2 pounds uncooked chicken breasts, boneless skinless (6, 4 ounce pieces)
2 tablespoons reduced-fat peanut butter
1/3 cup cilantro, fresh, chopped
3 medium uncooked scallions, sliced
1 medium fresh lime, cut into 6 wedges
2 tablespoons peanuts, salted, chopped

Steps:

In a 4x6 quart slow cooker, whisk together coconut milk, 4 teaspoons curry paste and salt until blended. Add cauliflower, potatoes, pepper and carrots; toss to mix and coat. Rub 2 teaspoons curry paste all over chicken; place chicken on top of vegetable mixture. Cover slow cooker and cook on LOW setting until chicken is cooked through and vegetables are tender, about 5 to 6 hours. Remove chicken to a cutting board and cut into bite-size pieces (or shred using two forks); set aside. Stir peanut butter and remaining 1 teaspoon curry paste into slow cooker until blended. Add chicken back to slow cooker with cilantro and scallions; gently stir to coat. Spoon onto plates or into bowls and serve with lime wedges; sprinkle each serving with 1 teaspoon peanuts. Yields about 1 1/2 cups per serving. Notes: Make sure to cut the cauliflower, carrots and potatoes into similar-size small pieces so they cook through in a similar amount of time. Season to taste with salt and fresh lime juice before serving, if desired. For a spicier kick, serve with sriracha sauce on the side.