Thai · Dinner
Chicken Noodle Soup Thai Style
Rice noodles simmer in a light chicken broth built on ginger, garlic and lemongrass, finished with fish sauce, lime juice and white pepper. Shredded chicken breast, bean sprouts, scallion and cilantro top the bowl. Gluten-free tamari replaces soy sauce, giving a clean, savory-sour Thai noodle soup without wheat.
$5
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
429Calories
42.2gProtein
8.3gFat
49.4gCarbs
4.6gSugar
2.1gFiber
1784mgSodium
132mgChol
1.9gSat Fat
782mgPotassium
61mgCalcium
2.4mgIron
0.4mcgVitamin B12
12mgVitamin C
Goes well with
Sauvignon Blanc or crisp lager beer
local
Thai Iced Tea (Cha Yen)
international
gluten-free
protein-rich
low-calorie
gluten-free
Instructions
1
Prep
Slice the chicken breast thinly, smash the garlic, bruise the lemongrass with a knife back, slice the ginger and scallion, and chop the cilantro.
2
Simmer the ginger, garlic and lemongrass in 1 tsp vegetable oil over medium heat for 2 minutes until golden and fragrant.
3
Simmer the chicken stock with the aromatics over medium-high heat for 5 minutes, then poach the sliced chicken breast until opaque, about 5 minutes.
4
Boil the dried rice noodles in a separate pot over high heat for 3 to 4 minutes until translucent, then drain.
5
Finish the broth over low heat with fish sauce, lime juice, gluten-free tamari and white pepper, stirring 1 minute to balance flavors.
6
Plate
Place noodles in a bowl, ladle broth and chicken over the top, then scatter bean sprouts, scallion and cilantro over the soup.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 3 cups720ml chicken stock
- 5.2 oz150g rice noodles, dried
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp soy-sauce-tamari (gluten-free tamari)
- 22 inch (5cm) fresh ginger
- 4 cloves4 cloves garlic
- 22 stalk lemongrass
- 1/2 cup50g bean sprouts
- 22 scallion
- 4 tbsp4 tbsp fresh cilantro leaves
- 1/2 tsp1/2 tsp white pepper
- 2 tsp2 tsp vegetable oil
