Soup

CocoNoodle Thai Chicken Soup V2 is for Soup.

CocoNoodle Thai Chicken Soup V2 takes several minutes to prepare.

CocoNoodle Thai Chicken Soup V2 takes several minutes to cook.

CocoNoodle Thai Chicken Soup V2 makes 10 servings.

The ingredients for CocoNoodle Thai Chicken Soup V2 are:

1 medium yellow onion
1 pound chicken breast
2 cloves garlic
1 quart chicken broth low sodium
one 3-inch piece fresh ginger, peeled/thinly sliced (able 4-5 tsps?)
6 oz Hokan Rice Sticks (Rice Vermicelli noodles)
2 tablespoons vegetable oil
one 13-ounce can coconut milk, lite
1/2 pound snow peas
4 limes, juiced
one 8-ounce can baby corn
1 bunch scallions (about 5)
1 cup fresh cilantro leaves
.5 tsp Sea Salt (more or less to your taste)

Here is how you make CocoNoodle Thai Chicken Soup V2:

About 10 servings1 - Dice the onion, mince the garlic and finely chop the ginger. Set aside.2 - Chop snow peas, baby corn and scallions into 1/2 inch pieces and set aside.3 - Cut chicken into 1-inch cubes and set aside.4 - In a very large stockpot, heat the vegetable oil over medium-low heat. Add onion and saute until translucent (about 3 to 5 minutes), stirring occasionally. Add garlic and ginger and continue to cook for 5 additional minutes.5 - Raise heat to medium-high temperature and add chicken and cook, stirring occasionally, for 8 minutes, or until chicken is cooked through. Add snow peas and baby corn and stir.6 - Pour chicken broth into pot and bring to a boil.7 - Add noodles and boil for 3 minutes. Lower to medium-low heat, cover, and allow to simmer for 10 minutes.8 - While soup is cooking, rinse and roughly chop the cilantro leaves.9 - Uncover and stir in cilantro leaves, scallions, coconut milk, lime juice, and salt. Simmer for 5 minutes. Adjust seasonings to taste and serve.Note: You may wish to substitute 1-2 cups of water instead of chicken broth to reduce the sodium and/or use less noodles. You may also wish to throw in a good handful (about a cup) of baby spinach at end of step 5 for color/potassium.Taste and add a dash of sea salt if necessary (this is not a low sodium dish to start). I also put some ground multiple color peppercorns on top for a little color and to punch up the flavors some.Number of Servings: 10Recipe submitted by SparkPeople user RAD062010.

The nutritional information for CocoNoodle Thai Chicken Soup V2 is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 189.1

• Total Fat: 5.9 g
• Cholesterol: 30.0 mg
• Sodium: 328.9 mg
• Total Carbs: 20.8 g
• Dietary Fiber: 3.4 g
• Protein: 14.1 g