Rating: 4 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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

Deb Wise
Recipe by Cooking Light May 2012

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

Recipe Summary test

total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

207 calories; fat 3.6g; saturated fat 0.8g; mono fat 1.6g; poly fat 0.5g; protein 22.5g; carbohydrates 22.2g; fiber 1g; cholesterol 50mg; iron 1mg; sodium 663mg; calcium 59mg.
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