THAI CHICKEN NOODLE SOUP
The Six O'Clock Scramble by Aviva Goldfarb
This tangy, aromatic soup re-creates a delicious Thai flavor with ingredients available in most supermarkets. Look for light coconut milk, which is much lower in fat than the traditional version.
Prep (25 minutes) +
Cook (15 minutes)
6 servings
Ingredients
• 1 tablespoon vegetable oil
• 1 teaspoon minced garlic (about 2 cloves)
• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 3/4 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 6 cups chicken broth
• 3/4 cup light unsweetened coconut milk
• 3 tablespoons fresh lime juice (about 1 lime)
• 3 tablespoons smooth peanut butter
• 2 cups thin (or thread) egg noodles
• 1 tablespoon sugar
• 2 tablespoons chopped fresh cilantro
• salt and pepper to taste
Directions
In a medium stockpot, heat the oil over medium heat. Add the garlic and stir-fry it for 1 minute until it is a light golden color. Add the chicken, turmeric, and cayenne (optional) and stir-fry it for 3 to 4 more minutes.
Add the chicken broth, coconut milk, lime juice, peanut butter, and noodles. Bring the soup to a low boil, cover the pot, and simmer the soup for 15 minutes.
Add the sugar and cilantro. Season the soup with salt and pepper.
Nutritional Information per serving:
Calories 300
Total Fat 15g, 23%
Saturated Fat 8g, 40%
Cholesterol 55mg, 18%
Sodium 470mg, 20%
Total Carbohydrate 16g, 5%
Dietary Fiber 3g, 12%
Protein 24g
Sugar 4g
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