Singapore-Style Chicken & Noodle Soup

Singapore-Style Chicken & Noodle Soup

3 Reviews
From: EatingWell Soups Special Issue April 2016

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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 see Slow-Cooker Stock recipe, below)
  • 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 ½-inch cubes
  • 1 cup diced tomatoes or one 14-ounce can diced tomatoes, drained
  • 1 7-ounce package mung bean sprouts (about 3 cups)
  • 8 ounces bean thread noodles (see Tips)
  • 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

Preparation

  • Active

  • Ready In

  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.
  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.
  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.
  4. Meanwhile, prepare noodles according to package directions.
  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.
  • Make Ahead Tip: Cover and refrigerate the noodles, soup and toppings in separate containers for up to 2 days.
  • Slow-Cooker Chicken Stock: Cut 1 medium carrot, 1 celery stalk and 1 small onion into 1-inch pieces. Combine with 4 pounds skinless chicken leg quarters, 6 sprigs fresh parsley, 2 sprigs fresh thyme, 1 bay leaf, 1 crushed garlic clove and 20 whole peppercorns in a 6-quart slow cooker. Add 9 cups water. Cook on High for 4 hours. Strain and let cool to room temperature before refrigerating airtight for up to 1 week or freezing for up to 3 months. Makes: about 10 cups. After straining, this stock has negligible calories, nutrients and sodium.
  • 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.

Nutrition information

  • Serving size: 1⅔ cups soup & ¾ cup noodles
  • Per serving: 408 calories; 17 g fat(5 g sat); 4 g fiber; 41 g carbohydrates; 26 g protein; 55 mcg folate; 101 mg cholesterol; 6 g sugars; 1 g added sugars; 499 IU vitamin A; 14 mg vitamin C; 173 mg calcium; 4 mg iron; 714 mg sodium; 585 mg potassium
  • Nutrition Bonus: Vitamin C (23% daily value), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1½ vegetable, 4 lean meat, ½ high-fat meat

Reviews 3

November 12, 2017
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By: Ruth
Tastes like the Singapore noodles I get at my favorite restaurant. Yum!
April 12, 2017
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By: Ute
This is our new favorite! It requires some preparations to get all the ingredients, but is well worth the effort. The flavors are to die for!!!
February 03, 2015
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By: EatingWell User
Everyone voted to keep the recipe and make it again made a few changes: cut chicken into bite-size pieces to start so didn't have to shred later, used blanched almonds instead of macadamia nuts, used 4 cups broth instead of 6 to make a denser soup, left out the tofu. The garnishes really make the soup special, especially the hard-boiled egg. Pros: one-pot meal Cons: long list of ingredients, but had most things on hand
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