Singapore-Style Chicken & Noodle Soup

Name: Singapore-Style Chicken & Noodle Soup
Total time: 1 h 15 min
Ingredients: 2 cups chopped onions; 2 small red or green chiles (such as serrano or jalapeño), seeded and diced; 1 (2 inch) piece fresh ginger, peeled and coarsely chopped; 2 cloves garlic, crushed; ¼ cup macadamia nuts; 3 tablespoons fish sauce; 2 teaspoons dark brown sugar; 1 tablespoon ground coriander; 2 teaspoons ground cumin; 1 teaspoon curry powder; 1 teaspoon ground turmeric; 1 teaspoon ground or crushed fennel seed; 1 teaspoon ground pepper; 2 tablespoons peanut oil; 6 cups low-sodium chicken broth or stock (or Slow-Cooker Chicken Stock; see associated recipe); 1 pound boneless, skinless chicken breast, trimmed; 1 (14 ounce) can "lite" coconut milk; 2 tablespoons lime juice, or to taste; 2 tablespoons reduced-sodium soy sauce; 1 (14 ounce) package extra-firm tofu, drained, cut into 1/2-inch cubes; 1 cup diced tomatoes or 1 (14 ounce) can diced tomatoes, drained; 1 (7 ounce) package mung bean sprouts (about 3 cups); 8 ounces bean thread noodles (see Tip); 3 hard-boiled eggs, thinly sliced; 6 scallions, thinly sliced; ½ cup coarsely chopped fresh cilantro; Sriracha or other hot sauce for serving; Lime wedges for serving

Rating: 4.67 stars

3 Ratings
3 Reviews

In this healthy curry laksa, a popular Southeast Asian noodle soup, chicken, coconut milk, tomatoes and tons of warm spices make this a flavorful favorite. While there are a lot of ingredients, the leftover soup is even better the next day for lunch. Source: EatingWell Magazine, Soup Cookbook

Bruce Aidells

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Recipe Summary

total:

1 hr 15 mins

Servings:

Nutrition Profile:

Nutrition Info

Associated Recipes

Slow-Cooker Chicken Stock

Directions

Step 1

Put onions, chiles, ginger, garlic, nuts, fish sauce, brown sugar, coriander, cumin, curry powder, turmeric, fennel and pepper in a blender. Puree until the mixture forms a paste.

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Step 2

Heat oil in a large pot over medium heat. Using a spatula, scrape in the paste and cook, stirring, until it starts to color, 3 to 5 minutes. Add broth (or stock) and chicken and bring to a simmer. Simmer, turning the chicken once or twice, for 10 minutes. Stir in coconut milk, lime juice and soy sauce and simmer for 5 minutes more.
Step 3

Remove the chicken and shred into bite-size pieces with two forks. Add tofu, tomatoes and bean sprouts to the soup and cook for 2 minutes. Stir in the shredded chicken.
Step 4

Meanwhile, prepare noodles according to package directions.
Step 5

To serve, divide the noodles among 8 soup bowls. Ladle soup over them and top with egg slices, scallions and cilantro. Serve with hot sauce and lime wedges, if desired.

Tips

Tip: Look for bean thread noodles, sometimes labeled vermicelli, mung bean or cellophane noodles, in the Asian section of large supermarkets or at an Asian market. Prepare according to package directions and rinse well to prevent sticking.

To make ahead: Cover and refrigerate the noodles, soup and toppings in separate containers for up to 2 days.

Nutrition Facts

Serving Size: 1 2/3 cup soup and 3/4 cup noodles

Per Serving:

412 calories; 16.8 g total fat; 5.3 g saturated fat; 101 mg cholesterol; 714 mg sodium. 585 mg potassium; 41.8 g carbohydrates; 3.6 g fiber; 6 g sugar; 26 g protein; 499 IU vitamin a iu; 14 mg vitamin c; 55 mcg folate; 173 mg calcium; 4 mg iron; 57 mg magnesium; 1 g added sugar;

Exchanges:

4 lean protein, 2 starch, 1 1/2 vegetable, 1/2 high-fat protein

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