Chicken & Vegetables with Creamy Coconut Noodles

Chicken & Vegetables with Creamy Coconut Noodles

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From: EatingWell Magazine, December 2019

Teach your kids about the power of aromatic compounds with this recipe: Adding coconut milk to the broth not only adds subtle coconut flavor, but the fat in the liquid also helps the ginger, lemongrass and basil "bloom," releasing even more tastiness.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8 ounces wide rice noodles
  • 2½ cups low-sodium chicken broth
  • 1 (14 ounce) can light coconut milk
  • 1 tablespoon fish sauce
  • 1½ teaspoons grated fresh ginger
  • 1 stalk lemongrass, halved lengthwise
  • 8 leaves fresh basil, plus more for garnish
  • 1 pound boneless, skinless chicken breast, trimmed
  • 1 large red bell pepper, thinly sliced
  • 4 cups baby spinach
  • ¼ teaspoon kosher salt
  • ¼ cup fresh cilantro (see Tip)
  • Crushed red pepper for garnish


  • Prep

  • Ready In

  1. Cook noodles according to package directions. Drain and rinse with cold water. Set aside.
  2. Meanwhile, combine broth, coconut milk, fish sauce, ginger, lemongrass and basil in a large saucepan.
  3. Bring the broth mixture to a boil over high heat. Add chicken and reduce heat to maintain a simmer. Cook, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 165°F, about 12 minutes. Transfer the chicken to a clean cutting board.
  4. Add bell pepper to the broth and simmer for 5 minutes. Remove from heat.
  5. Stir spinach and salt into the broth.
  6. Slice the chicken. Divide the reserved noodles and chicken among 4 bowls, then ladle on the broth. Top with cilantro, crushed red pepper and more basil, if desired.
  • Tip: Yes, No, Cilantro: Research shows that some people have a gene that can make them more sensitive to tasting aldehydes, a soapy-flavored fat compound found in cilantro. If this sounds like you, garnish with more basil in this recipe instead.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 440 calories; 8 g fat(5 g sat); 3 g fiber; 60 g carbohydrates; 29 g protein; 35 mcg folate; 83 mg cholesterol; 4 g sugars; 0 g added sugars; 5,105 IU vitamin A; 69 mg vitamin C; 81 mg calcium; 4 mg iron; 678 mg sodium; 503 mg potassium
  • Nutrition Bonus: Vitamin C (115% daily value), Vitamin A (102% dv), Iron (22% dv)
  • Carbohydrate Servings: 4
  • Exchanges: 3½ lean protein, 3½ starch, 1 fat, 1 vegetable

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