Spicy Chicken-Coconut Noodle Soup
16g CARB
Serves 6
Hands On 20 min.
Total 40 min.
- 1 cup stemmed shiitake mushrooms or button mushrooms, thinly sliced
- 1 red sweet pepper, cut into thin bite-size strips (1 cup)
- 1 medium shallot, thinly sliced
- 4 tsp. toasted sesame oil
- 2 6- to 8-oz. skinless, boneless chicken breast halves
- 6 cups unsalted chicken broth or stock
- 1 stalk celery, thinly sliced (½ cup)
- 3 Tbsp. reduced-sodium soy sauce
- ½ tsp. crushed red pepper
- 2 cups dried wide egg noodles
- 2 medium carrots, thinly sliced
- 1 cup canned unsweetened light coconut milk
- ½ cup chopped fresh cilantro
- ¼ cup unsweetened large flaked coconut, toasted (optional) Sriracha sauce (optional)
1. In a 4-qt. saucepan cook mushrooms, sweet pepper, and shallot in 2 tsp. of the oil over medium 5 to 7 minutes or until vegetables are tender, stirring occasionally. Remove vegetables from saucepan.
2. Add the remaining 2 tsp. oil to the saucepan. Add chicken. Cook over medium 6 to 8 minutes or until browned, turning once. Add the next four ingredients (through crushed red pepper). Bring to boiling; reduce heat. Simmer, covered, 5 minutes. Stir in egg noodles and carrots. Return to boiling; reduce heat. Simmer, covered, 5 to 7 minutes more or until noodles are tender and chicken is no longer pink, stirring occasionally.
3. Transfer chicken to a cutting board. Cut chicken into cubes or shred chicken using two forks. Return chicken to soup. Stir in mushroom mixture and coconut milk. Cook and stir over medium 1 to 2 minutes or just until heated. Stir in half of the cilantro.
4. Sprinkle individual servings with remaining cilantro and, if desired, toasted coconut. If desired, serve with sriracha.
Tip Be sure to use the coconut milk that comes in a can in the Asian section of the supermarket. Refrigerated coconut beverage will not produce as creamy a soup.
PER SERVING (1½ cups each) cal 221, fat 8 g (3 g sat. fat), chol 52 mg, sodium 433 mg, carb 16 g (2 g fiber, 4 g sugars), pro 20 g
