Thai Chicken Noodle Soup

Oh yummy... This soup was soooo good!  Tonight's dinner recipe came from an old Food Network magazine (Nov 2010).  I was browsing it while waiting to pick up my son from school and found this recipe, so I went to the store after fetched my son and bought the stuff to make it straight away!  It looks a little strange in the photo because I used glass noodles (or bean threads) and it was dark out by the time I took the photo, so I had to use my flash.  Not great photography, but great flavor!

The recipe used rice noodles, which are good too and I know this because I had a few rice noodles and used them in my son's soup (which I made less spicy). 

This was so easy and fast that it made a perfect weeknight meal. 

Thai Chicken Soup
30 minutes:  Serves 4

1 Tbsp vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
2 Tbsp green curry paste
6 c low-sodium chicken broth (I used Better Than Bouillon, not low-sodium)
1 15-oz can coconut milk (I used low-fat)
1 Tbsp fish sauce, plus more to taste (because I used a full-sodium broth, I used just 1 Tbsp)
2 red bell peppers, thinly sliced
4 ounces thin rice noodles, broken into pieces (I used bean threads)
2 small skinless, boneless chicken breasts (about 1 lb), very thinly sliced crosswise
1 Tbsp fresh lime juice, plus more to taste
1 c roughly chopped fresh cilantro
my additions:  2 c fresh green beans cut into bite-sized pieces
                        1 dried Thai chili (more or less depending on how hot you like it)

1.  Heat the vegetable oil in a large pot over medium-hight heat.  Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes.  Add the garlic and curry paste and cook, stirring, 1 to 2 minutes.  Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.

2.  Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes.  Add the chicken and simmer until just cooked through, about 3 more minutes.  Stir in the lime juice and cilantro.  Add more fish sauce and lime juice if desired.

Per serving:  Calories 561, Fat 30g, Sat Fat 22g, Cholesterol 103 mg, Sodium 821 mg, Carbohydrates 36g, Fiber 4g; Protein 38 g

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Tom Ka Gai

Okay... I know I will get yelled at for calling this soup by the Thai name Tom Ka Gai.  For one, I'm not Thai and I followed no recipe for this soup so... I guess I will need to call it my adaptation of Tom Ka Gai.  Okay?  I am in no way saying that this is the classic Thai soup.  Don't you love when you go to a cooking website for recipes and the comments are all about how the dish is NOT whatever they are calling it? 

Anyway, this soup I made is much like Tom Ka Gai but it has a few added extras which I think compliment the soup very well.   It was VERY tasty.  There is nothing like going to a Thai restaurant, ordering Tom Ka Gai and finding that it tastes like leftover dish water.  Ick.

MY Tom Ka Gai

7 Chicken Breasts, cut into bite-sized pieces and sauted in 1 tbsp of oil
15-20 white button mushrooms
1 can of coconut milk (2 cans are better if you like it extra creamy and with more calories!)
7 cups of chicken broth
1 Tbsp lemongrass
2 Tbsp fish sauce
1 Tbsp Thai green curry paste
1 red bell pepper, diced
30 green beans, cut into bite-sized pieces
4 sprigs of cilantro
salt and pepper to taste

Saute chicken in a frying pan, set aside.  Saute mushrooms in olive oil and set aside.  Fill stock pot with chicken broth and coconut milk.  Add lemongrass, fish sauce and curry paste.  Add chicken, mushrooms, red bell pepper and green beans.  Simmer until the pepper and green beans are tender.  Add salt and pepper to taste. Garnish with cilantro.

Mmmm!

Recipes to Share - Barbacoa

I will add these as I get them done! I'm supposed to be sharing 3-5 recipes. So here's the plan.


Barbacoa Tacos
Tortilla Soup
Strawberry & Goat Cheese Salad

Here is the first one. We LOVE Mexican food in our house and we LOVE soup! So many of our recipes are just that. This one has many ingredients, but the planner should help with that! Other than that, it is one you can throw into the crockpot and let it go! It is also best on day 2, but I dare you to try to keep your fingers out of there by the time it is cooked on day 1!

We have leftovers for days with this and everyone loves it.