Thai Chicken Soup

Photo: Mary Britton Senseney/Wonderful Machine and Randy Mayor; Styling: Leigh Ann Ross

For a quick dinner that's full of distinctive Thai flavor, offer Thai Chicken Soup.

Yield: Serves 4
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 207
  • Fat: 3.6g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 22.5g
  • Carbohydrate: 22.2g
  • Fiber: 1g
  • Cholesterol: 50mg
  • Iron: 1mg
  • Sodium: 663mg
  • Calcium: 59mg

Ingredients

  • 1 teaspoon olive oil
  • 3 tablespoons minced shallots
  • 2 tablespoons minced fresh garlic
  • 1 tablespoon grated peeled fresh ginger
  • 1 (14.5-ounce) can fat-free, lower-sodium chicken broth
  • 3 (5-inch) pieces peeled fresh lemongrass, crushed
  • 2 cups water
  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • 2 cups chopped bok choy
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup small fresh basil leaves
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 2 cups hot cooked whole-grain rice noodles (such as Annie Chun's)
  • 1/8 teaspoon crushed red pepper

Preparation

  1. 1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add shallots; cook 1 minute, stirring frequently. Add garlic and ginger; cook 30 seconds, stirring constantly. Add broth; bring to a boil, scraping pan to loosen browned bits. Add lemongrass and 2 cups water to broth mixture; bring to a boil. Reduce heat; simmer 10 minutes. Stir in chicken and bok choy; simmer 5 minutes. Discard lemongrass. Remove from heat; stir in cilantro, basil, lime juice, and salt. Place 1/2 cup noodles in each of 4 bowls; top each serving with 1 1/4 cups soup. Sprinkle with red pepper.
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