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Photo: Jenny Huang
Active Time:45 minsTotal Time:45 minsServings:6Jump to Nutrition Facts
Active Time:45 minsTotal Time:45 minsServings:6
Active Time:45 mins
Active Time:
45 mins
Total Time:45 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundboneless, skinless chicken thighs, trimmed and cut into 1-inch pieces1tablespoonfish sauce1 ½teaspoonsminced garlic1 ½teaspoonsgrated fresh ginger1teaspoonground turmeric2tablespoonscanola oil plus 2 teaspoons, divided1cupsliced onion3 ½cupslow-sodium chicken broth2(14 ounce) canslight coconut milk⅓cupgarbanzo bean (chickpea) flour⅓cupwater12ouncesfresh Asian egg noodlesHard-boiled eggs, red chile powder, chopped red onion, fresh cilantro & lime wedges for garnish
Cook Mode(Keep screen awake)
Ingredients
1poundboneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
1tablespoonfish sauce
1 ½teaspoonsminced garlic
1 ½teaspoonsgrated fresh ginger
1teaspoonground turmeric
2tablespoonscanola oil plus 2 teaspoons, divided
1cupsliced onion
3 ½cupslow-sodium chicken broth
2(14 ounce) canslight coconut milk
⅓cupgarbanzo bean (chickpea) flour
⅓cupwater
12ouncesfresh Asian egg noodles
Hard-boiled eggs, red chile powder, chopped red onion, fresh cilantro & lime wedges for garnish
DirectionsToss chicken with fish sauce, garlic, ginger and turmeric in a medium bowl.Heat 2 tablespoons oil in a large pot over high heat. Add onion and cook, stirring often, until softened, about 3 minutes. Push the onion to the side and add the chicken. Cook, flipping halfway through, until the chicken is browned, 3 to 5 minutes.Stir in broth and coconut milk. Bring to a boil, stirring occasionally. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until the chicken is cooked through, 10 to 15 minutes.Whisk garbanzo bean flour with water in a small bowl until smooth. Ladle in some of the hot soup and whisk until smooth. Stir the mixture into the soup and bring to a boil, stirring. Simmer over medium-low heat, stirring occasionally, until slightly thickened, 5 to 10 minutes.Meanwhile, bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse and toss the noodles with the remaining 2 teaspoons oil.Divide the noodles among 6 bowls. Ladle the soup over the noodles. Garnish with eggs, chile powder, red onion, cilantro and lime wedges, if desired. Serve immediately.Originally appeared: EatingWell Magazine, October 2021
Directions
Toss chicken with fish sauce, garlic, ginger and turmeric in a medium bowl.Heat 2 tablespoons oil in a large pot over high heat. Add onion and cook, stirring often, until softened, about 3 minutes. Push the onion to the side and add the chicken. Cook, flipping halfway through, until the chicken is browned, 3 to 5 minutes.Stir in broth and coconut milk. Bring to a boil, stirring occasionally. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until the chicken is cooked through, 10 to 15 minutes.Whisk garbanzo bean flour with water in a small bowl until smooth. Ladle in some of the hot soup and whisk until smooth. Stir the mixture into the soup and bring to a boil, stirring. Simmer over medium-low heat, stirring occasionally, until slightly thickened, 5 to 10 minutes.Meanwhile, bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse and toss the noodles with the remaining 2 teaspoons oil.Divide the noodles among 6 bowls. Ladle the soup over the noodles. Garnish with eggs, chile powder, red onion, cilantro and lime wedges, if desired. Serve immediately.
Toss chicken with fish sauce, garlic, ginger and turmeric in a medium bowl.
Heat 2 tablespoons oil in a large pot over high heat. Add onion and cook, stirring often, until softened, about 3 minutes. Push the onion to the side and add the chicken. Cook, flipping halfway through, until the chicken is browned, 3 to 5 minutes.
Stir in broth and coconut milk. Bring to a boil, stirring occasionally. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until the chicken is cooked through, 10 to 15 minutes.
Whisk garbanzo bean flour with water in a small bowl until smooth. Ladle in some of the hot soup and whisk until smooth. Stir the mixture into the soup and bring to a boil, stirring. Simmer over medium-low heat, stirring occasionally, until slightly thickened, 5 to 10 minutes.
Meanwhile, bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse and toss the noodles with the remaining 2 teaspoons oil.
Divide the noodles among 6 bowls. Ladle the soup over the noodles. Garnish with eggs, chile powder, red onion, cilantro and lime wedges, if desired. Serve immediately.
Originally appeared: EatingWell Magazine, October 2021
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Nutrition Facts(per serving)432Calories18gFat42gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
