Thai Chicken Noodle Broth 302 Calories

This delicious Asian soup is filled with noodles, chicken and healthy veggies.

It’s packed with nutrition and will warm you up from the inside out.

A great recipe to make in a big batch and then just reheat for a quick lunch another day.

This tasty recipe comes from our 28 Day Weight Loss Challenge.

We’ve got loads of healthy Asian inspired meals that you can enjoy while you lose weight. Think laksa, pad thai and fish cakes – all made in a healthy way.

Find out about the next 28 Day Weight Loss Challenge HERE.

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Thai Chicken Noodle Broth

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Course

Main Dish

Servings

serves

Ingredients

• 200 grams chicken breast fillets
• cooking oil spray
• 4 spring onions
• 3/4 small red chilli
• 1.5 cloves garlic
• 2 teaspoons fresh ginger
• 3 teaspoons tamari gluten free soy sauce
• 2 cups water
• 2 cups liquid chicken stock salt reduced
• 2/3 stalk fresh lemongrass
• 2 teaspoons fish sauce
• 1 yellow capsicum
• 1 red capsicum
• 1 cup snow peas
• 100 grams rice vermicelli noodles
• 1 tablespoon fresh coriander

Course Main Dish Servings serves Ingredients 200 grams chicken breast fillets cooking oil spray 4 spring onions 3/4 small red chilli 1.5 cloves garlic 2 teaspoons fresh ginger 3 teaspoons tamari gluten free soy sauce 2 cups water 2 cups liquid chicken stock salt reduced 2/3 stalk fresh lemongrass 2 teaspoons fish sauce 1 yellow capsicum 1 red capsicum 1 cup snow peas 100 grams rice vermicelli noodles 1 tablespoon fresh coriander

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Instructions

1. Thinly slice chicken, capsicums, spring onions and chilli. Finely dice or grate garlic and ginger. Bruise lemongrass stalk by hitting with the back of a knife to release the flavours and roughly chop snow peas.
2. Bring stock, water, fish sauce, tamari, chilli, garlic, ginger and lemongrass stalk and half the spring onions to a boil in a saucepan.
3. Break noodles into short pieces, add to the broth and cook per packet directions (approximately 6-8 mins).
4. In the last minute or two of cooking add the chicken and veggies and simmer until chicken is cooked through. Remove lemongrass stalk and discard.
5. Garnish with coriander and remaining spring onions to serve.

Recipe Notes

302 calories per serve