Thai Chicken Noodle Soup

Name: Thai Chicken Noodle Soup
Total time: 1 h 5 min
Yield: 4
Cuisine: Asian, Thai
Ingredients: 2 cups Coconut milk; 2 Tbsps red Curry paste; 1 Tbsp yellow Curry paste; 1 Tbsp Turmeric; 2.666 cups Chicken legs (skinned, boned and cut into bite-sized pieces); 3 Tbsps Fish sauce; 2 Tbsps dark soy sauce; 3 cups chicken stock; 18 ozs dried Egg noodle; vegetable oil (for deep frying); 1 Lime (juiced); 1 scallion (finely sliced into rings); 0.5 Red onion (finely sliced); 1 handful cilantro (leaves picked)

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Health Score:

90 / 100

Difficulty:

moderate

Difficulty

Preparation:

40 min.

Preparation

ready in 1 hr 5 min.

Ready in

Calories:

1137

calories

Calories

How many calories can I eat?

Healthy, because

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Nutritional values

This delicious stew might be high in calories, but contains satiating lean protein from the chicken and antioxidants, minerals and vitamins from the coconut milk.

If you don't have red and yellow curry paste, it's worth it to buy for this recipe. These pastes add a ton of flavor and have a long shelf life, so you can use them in many recipes in the future.

1 serving contains
(Percentage of daily recommendation)

Calorie	1,137 cal.	(54 %)
Protein	59 g	(60 %)
Fat	57 g	(49 %)
Carbohydrates	96 g	(64 %)
Sugar added	0 g	(0 %)
Roughage	7.2 g	(24 %)

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more nutritional values

Vitamin A	0.4 mg	(50 %)
Vitamin D	0.1 μg	(1 %)
Vitamin E	7.7 mg	(64 %)
Vitamin K	39.3 μg	(66 %)
Vitamin B₁	0.5 mg	(50 %)
Vitamin B₂	0.6 mg	(55 %)
Niacin	25.7 mg	(214 %)
Vitamin B₆	0.7 mg	(50 %)
Folate	82 μg	(27 %)
Pantothenic acid	2.2 mg	(37 %)
Biotin	15.4 μg	(34 %)
Vitamin B₁₂	0.7 μg	(23 %)
Vitamin C	21 mg	(22 %)
Potassium	1,167 mg	(29 %)
Calcium	119 mg	(12 %)
Magnesium	163 mg	(54 %)
Iron	10.9 mg	(73 %)
Iodine	8 μg	(4 %)
Zinc	5.6 mg	(70 %)
Saturated fatty acids	24.7 g
Uric acid	328 mg
Cholesterol	296 mg
Complete sugar	8 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 2 cups Coconut milk; 2 Tbsps red Curry paste; 1 Tbsp yellow Curry paste; 1 Tbsp Turmeric; 2 ⅔ cups Chicken legs (skinned, boned and cut into bite-sized pieces); 3 Tbsps Fish sauce; 2 Tbsps dark soy sauce; 3 cups chicken stock; 18 ozs dried Egg noodle; vegetable oil (for deep frying); 1 Lime (juiced); 1 scallion (finely sliced into rings); ½ Red onion (finely sliced); 1 handful cilantro (leaves picked)

How healthy are the main ingredients?

Coconut milk soy sauce Turmeric Lime

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Preparation steps

Take the thick coconut cream from the top of the coconut milk (approx. 200 g) and add to a saucepan with the curry paste and turmeric. Simmer for approx. 5 minutes.

Add the chicken pieces, stir well, then add the fish sauce and soy. Pour in the rest of the coconut milk and the stock and boil for approx. 10 minutes.

Meanwhile, cook 350-400 g noodles in boiling salted water according to the instructions on the packet. Drain, quench in cold water and leave to drain.

Heat the vegetable oil to approx. 180°C (375°F) and deep fry the rest of the noodles until they are crispy and bubbles form. Drain on kitchen paper.

Season the soup to taste with lime juice, stir in the boiled noodles and divide between bowls. Serve garnished with crispy noodles, spring onion, red onion and coriander.

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