Thai Creamy Chicken Noodle Soup with Lemongrass and Ginger
Note: Thai roasted chile paste can be found in most grocery stores’ Asian foods sections. If you can’t find it, you can leave it out or substitute with Chinese chile paste with garlic or just add a minced serrano to taste. Fish sauce also can be found in the Asian food section of supermarkets.
• 6 oz. dried flat rice noodles
• 6 c. low-sodium chicken stock
• 1 thumb-sized piece of ginger root, cut into 12 slices
• 2 large stalks of lemongrass, halved crosswise and cut into 2-in. pieces
• 1 (13.5 oz) cans unsweetened light coconut milk
• 2 tbsp. Thai roasted chile paste, optional (see Note)
• 1 c. carrots, cut into matchsticks
• 3 c. shredded cooked chicken (rotisserie is fine)
• 3 c. baby spinach
• 1/4 c. lime juice • 2 tbsp. light brown sugar • 2 1/2 tbsp. fish sauce (see Note)
Cook the noodles until just tender, according to package directions. Drain and rinse under cold water. Set aside.
In a large pot over medium heat, combine the chicken stock with the ginger and lemongrass. Bring to a boil, lower the heat to low and simmer for 10 minutes. Add coconut milk and chile paste, if using, and cook for another 5 minutes. Strain the broth and discard the ginger and lemongrass.
Return the broth to the pot and bring back to a simmer. Add the carrots and cook for 3 minutes. Then add the chicken and spinach. Cook for another few minutes or until the spinach is just wilted. Add the lime juice, brown sugar and fish sauce.
Divide the noodles among 6 large heated serving bowls. Ladle the soup over the noodles and serve hot.
Nutrition information per serving:
Calories 349 Fat 11 g Sodium 944 mg Saturated fat 5 g
Carbohydrates 36 g Calcium 58 mg
Protein 27 g Cholesterol 60 mg Dietary fiber 2 g
Diabetic exchanges: 1 vegetable, 1½ bread/starch, ½ other carb, 3 lean meat, ½ fat.