Thai chicken curry soup
Thai soup with rice noodles, chicken and fresh vegetables
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
red meat free
contains fish
contains pasta
dairy free
- 1 cup fresh spinach
- fresh cilantro chopped
- 4 cloves garlic
- 2 stalks celery sliced
- scallions chopped
- 32 ounces vegetable broth
- 1 cup carrots sliced
- 4 radishes sliced
- 8 ounces thai rice noodles
- 2 teaspoons oyster sauce
- 15 ounces light coconut milk
- 1 lime peeled and diced
- 1 teaspoon ginger to taste
- 1 teaspoon lemongrass dried or fresh to taste
- 1 teaspoon thai chili paste or dried to taste
- 2 teaspoons favorite curry paste or powder i used both red and yellow
- 1 teaspoon tamari soy sauce
- cooked chicken i used rotisserie breast about 10 ounces
- 2 zucchini spiralized to noodles
- Carbohydrate 43.4548977952524 g
- Cholesterol 0 mg
- Fat 15.61165033928 g
- Fiber 2.88392956249147 g
- Protein 4.52268558790148 g
- Saturated Fat 13.5176159785227 g
- Serving Size 1 1 Serving (392g)
- Sodium 568.460736287447 mg
- Sugar 40.5709682327609 g
- Trans Fat 1.01979385063077 g
- Calories 320 calories
Mince or crush garlic and lime peel. To this mixture, Add next 6 ingredients (ginger through soy sauce) to make a paste. Add this paste to the vegetable broth along with 2 cups water and bring to boil. Lower heat to simmer and whisk in coconut milk If you like a thicker broth you can add potato flour or potato flakes to thicken. In another pot, bring water to boil. Add noodles and cook for 4-5 mins. Add carrots, celery and radishes and cook another 3-4 minutes. Add Zucchini noodles, cilantro and spinach during the last minute of cooking. Drain vegetables and noodles and portion into bowls. Add broth to cover. Garnish with scallions and fresh lime wedges.
