Photo: Cala
Thai Noodle Soup
14 ingredients
10 min + 15 min
2
openrecipes
This is my ultimate ‘go-to’ dish when I feel like cooking Thai food. Sometimes curries can be a bit too rich and creamy for me, so this soup is a deliciously light way to keep all of those umami flavours, without breaking the calorie bank.
Estimated Nutrition (whole recipe, rough)
818
Calories
83g
Protein
43g
Fat
31g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Sesame | 1 tbsp (14g) | 120 |
| Edamame | 1/2 cup (78g) shelled | 120 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tablespoon Sesame Oil
- 7 ounces, weight Thinly Sliced Chicken Breasts Or Prawns (peeled And Deveined)
- 2 teaspoons Red Thai Curry Paste (add An Extra Tsp If You Prefer A Spicier Dish)
- 1 whole Red Pepper, Stem And Seeds Removed, Sliced
- 6 whole Scallions, Sliced
- 16 ounces, fluid Chicken Stock
- 2 Tablespoons Fish Sauce
- 1 Tablespoon Low Sodium Soy Sauce
- 1 Tablespoon Lime Juice
- 1 teaspoon Ground Ginger
- ½ cups Frozen Edamame
- 5 ounces, weight Egg Noodles
- 2 Tablespoons Crushed Unsalted Peanuts, To Garnish
- 1 bunch Chopped Cilantro To Garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes