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Thai Coconut Chicken Soup (Noodle Bowl)

Thai Coconut Chicken Soup (Noodle Bowl)

Стоимость $15, сохранить $10

Источник: Recommended by CookPal

  • 25 Мин
  • 4 Порции
  • $15

ИНГРЕДИЕНТЫ

  • Main

    • 1 (8 ounce) package dried Thai rice noodles
    • 6 cups chicken broth
    • 2 stalks lemongrass
    • 1 boneless, skinless chicken breast
    • 🍄 1 cup sliced cremini mushrooms
    • 1 fresh red chile pepper, minced
    • 🥥 1 (14 ounce) can coconut milk
    • 2 tablespoons grated ginger
    • 2 tablespoons fish sauce (optional)
    • 🧄 1 tablespoon minced garlic
    • 🍋 2 tablespoons lime juice
    • 🧂 1 pinch white sugar (optional)
    • 🍋 1 lime, cut into wedges
    • 3 green onions, sliced
    • 🌿 1 small bunch fresh basil leaves, chopped

ШАГИ

1

Bring a large pot of water to a boil. Remove from heat, add noodles, and cover.

2

Peel and discard tough outer leaves from lemongrass. Roughly chop pale inner stalk and transfer to a food processor; pulse until minced.

3

Bring chicken broth to a boil in another large pot. Add lemongrass, chicken, mushrooms, red chile pepper. Cook for 5 minutes.

4

Reduce heat to medium; stir in coconut milk, ginger, fish sauce, and garlic. Simmer soup gently until chicken is fully cooked (165°F/74°C), roughly 10 to 15 minutes.

5

Transfer chicken to a cutting board; slice thinly and return to the pot. Stir in lime juice and sugar.

6

Drain noodles and divide among serving bowls. Ladle soup on top. Garnish with a lime wedge, green onions, and basil.

ПИТАТЕЛЬНЫЕ ВЕЩЕСТВА

На 1 порцию

🔥

484

Калории

  • 13
    Белок
  • 59
    Углеводы
  • 23
    Жиры

💡 Use fresh lemongrass for a more authentic flavor; freeze leftover stalks for later use.Adjust the red chile pepper quantity to suit your spice tolerance.To save time, prep all ingredients and garnishes ahead of cooking.This recipe is flexible; substitute shrimp or tofu instead of chicken for a vegetarian or seafood option.