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Cook Time:1 hr 15 minsTotal Time:1 hr 15 minsServings:8Yield:8 servingsJump to Nutrition Facts
Cook Time:1 hr 15 minsTotal Time:1 hr 15 minsServings:8Yield:8 servings
Cook Time:1 hr 15 mins
Cook Time:
1 hr 15 mins
Total Time:1 hr 15 mins
Total Time:
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2cupschopped onions2small red or green chiles (such as serrano or jalapeño), seeded and diced1(2 inch) piecefresh ginger, peeled and coarsely chopped2clovesgarlic, crushed¼cupmacadamia nuts3tablespoonsfish sauce2teaspoonsdark brown sugar1tablespoonground coriander2teaspoonsground cumin1teaspooncurry powder1teaspoonground turmeric1teaspoonground or crushed fennel seed1teaspoonground pepper2tablespoonspeanut oil6cupslow-sodium chicken broth or stock1poundboneless, skinless chicken breast, trimmed1 (14 ounce) can “lite” coconut milk2tablespoonslime juice, or to taste2tablespoonsreduced-sodium soy sauce1(14 ounce) packageextra-firm tofu, drained, cut into 1/2-inch cubes1cupdiced tomatoes or 1 (14 ounce) can diced tomatoes, drained1(7 ounce) package mung bean sprouts (about 3 cups)8ouncesbean thread noodles (see Tip)3hard-boiled eggs, thinly sliced6scallions, thinly sliced½cupcoarsely chopped fresh cilantroSriracha or other hot sauce for servingLime wedges for serving
Cook Mode(Keep screen awake)
Ingredients
2cupschopped onions
2small red or green chiles (such as serrano or jalapeño), seeded and diced
1(2 inch) piecefresh ginger, peeled and coarsely chopped
2clovesgarlic, crushed
¼cupmacadamia nuts
3tablespoonsfish sauce
2teaspoonsdark brown sugar
1tablespoonground coriander
2teaspoonsground cumin
1teaspooncurry powder
1teaspoonground turmeric
1teaspoonground or crushed fennel seed
1teaspoonground pepper
2tablespoonspeanut oil
6cupslow-sodium chicken broth or stock
1poundboneless, skinless chicken breast, trimmed
1 (14 ounce) can “lite” coconut milk
2tablespoonslime juice, or to taste
2tablespoonsreduced-sodium soy sauce
1(14 ounce) packageextra-firm tofu, drained, cut into 1/2-inch cubes
1cupdiced tomatoes or 1 (14 ounce) can diced tomatoes, drained
1(7 ounce) package mung bean sprouts (about 3 cups)
8ouncesbean thread noodles (see Tip)
3hard-boiled eggs, thinly sliced
6scallions, thinly sliced
½cupcoarsely chopped fresh cilantro
Sriracha or other hot sauce for serving
Lime wedges for serving
DirectionsPut onions, chiles, ginger, garlic, nuts, fish sauce, brown sugar, coriander, cumin, curry powder, turmeric, fennel and pepper in a blender. Puree until the mixture forms a paste.Heat oil in a large pot over medium heat. Using a spatula, scrape in the paste and cook, stirring, until it starts to color, 3 to 5 minutes. Add broth (or stock) and chicken and bring to a simmer. Simmer, turning the chicken once or twice, for 10 minutes. Stir in coconut milk, lime juice and soy sauce and simmer for 5 minutes more.Remove the chicken and shred into bite-size pieces with two forks. Add tofu, tomatoes and bean sprouts to the soup and cook for 2 minutes. Stir in the shredded chicken.Meanwhile, prepare noodles according to package directions.To serve, divide the noodles among 8 soup bowls. Ladle soup over them and top with egg slices, scallions and cilantro. Serve with hot sauce and lime wedges, if desired.TipLook for bean thread noodles, sometimes labeled vermicelli, mung bean or cellophane noodles, in the Asian section of large supermarkets or at an Asian market. Prepare according to package directions and rinse well to prevent sticking.To make aheadCover and refrigerate the noodles, soup and toppings in separate containers for up to 2 days.Originally appeared: EatingWell Magazine, Soup Cookbook
Directions
Put onions, chiles, ginger, garlic, nuts, fish sauce, brown sugar, coriander, cumin, curry powder, turmeric, fennel and pepper in a blender. Puree until the mixture forms a paste.Heat oil in a large pot over medium heat. Using a spatula, scrape in the paste and cook, stirring, until it starts to color, 3 to 5 minutes. Add broth (or stock) and chicken and bring to a simmer. Simmer, turning the chicken once or twice, for 10 minutes. Stir in coconut milk, lime juice and soy sauce and simmer for 5 minutes more.Remove the chicken and shred into bite-size pieces with two forks. Add tofu, tomatoes and bean sprouts to the soup and cook for 2 minutes. Stir in the shredded chicken.Meanwhile, prepare noodles according to package directions.To serve, divide the noodles among 8 soup bowls. Ladle soup over them and top with egg slices, scallions and cilantro. Serve with hot sauce and lime wedges, if desired.TipLook for bean thread noodles, sometimes labeled vermicelli, mung bean or cellophane noodles, in the Asian section of large supermarkets or at an Asian market. Prepare according to package directions and rinse well to prevent sticking.To make aheadCover and refrigerate the noodles, soup and toppings in separate containers for up to 2 days.
Put onions, chiles, ginger, garlic, nuts, fish sauce, brown sugar, coriander, cumin, curry powder, turmeric, fennel and pepper in a blender. Puree until the mixture forms a paste.
Heat oil in a large pot over medium heat. Using a spatula, scrape in the paste and cook, stirring, until it starts to color, 3 to 5 minutes. Add broth (or stock) and chicken and bring to a simmer. Simmer, turning the chicken once or twice, for 10 minutes. Stir in coconut milk, lime juice and soy sauce and simmer for 5 minutes more.
Remove the chicken and shred into bite-size pieces with two forks. Add tofu, tomatoes and bean sprouts to the soup and cook for 2 minutes. Stir in the shredded chicken.
Meanwhile, prepare noodles according to package directions.
To serve, divide the noodles among 8 soup bowls. Ladle soup over them and top with egg slices, scallions and cilantro. Serve with hot sauce and lime wedges, if desired.
Tip
Look for bean thread noodles, sometimes labeled vermicelli, mung bean or cellophane noodles, in the Asian section of large supermarkets or at an Asian market. Prepare according to package directions and rinse well to prevent sticking.
To make ahead
Cover and refrigerate the noodles, soup and toppings in separate containers for up to 2 days.
Originally appeared: EatingWell Magazine, Soup Cookbook
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Nutrition Facts(per serving)412Calories17gFat42gCarbs26gProtein
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.
