Super Low Cal Thai Noodle Soup Recipes

SPICY CHICKEN THAI NOODLE SOUP

Steps:

• In a slow cooker on low heat, combine chicken broth, wine, water, onion, green onion, garlic, carrots, celery, salt, black pepper, curry, sage, poultry seasoning, oregano and cayenne.
• In a skillet over medium heat, cook chicken in oil until brown. Stir into slow cooker.
• Cook soup 8 hours on low or 5 hours on high.
• About halfway through the cooking time, stir in the red pepper. 15 minutes prior to serving, stir in the noodles.

SUPER LOW CAL THAI NOODLE SOUP

Steps:

• Heat chicken broth in a sauce pan.
• Add green onion, lemon grass, garlic, ginger and fish sauce. Cook 3 minutes on high.
• Rinse noodles very well under running water, and then add to broth mixture. Cook for 1 minute.
• Turn off heat and slowly stir in beaten egg. Egg will turn into cooked threads. (think egg drop soup).
• Let stand for a couple minutes, soup will be very hot. Enjoy!

THAI NOODLE SOUP

Steps:

• Put the drumsticks in the water and bring to a boil. Add the chicken base, then reduce heat and simmer for 30-40 minutes, until the meat starts to pull away from the bone. Remove the drumsticks from the stock, and set aside to cool.
• Remove the stock from the heat so that you can more easily remove the fat.
• Remove the meat from the drumsticks when they are cool enough to touch, and chop into 1/2 inch pieces.
• Check the cooking time on your noodles. I used very thin ones that had a 4 minute cooking time. The veggies need to cook for 3 minutes, so add your noodles according to the cooking time on the package.
• Bring the stock back to a boil over medium heat. Add the noodles according to their cooking time; then add the chicken, carrots, snow peas, green onions, garlic, and gingerroot. Reduce heat to low and simmer for 3 minutes.
• Add the cilantro and heat through.
• Serve with lime wedges.