Estimated Nutrition (whole recipe, rough)
Counts 17 of 20 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Sriracha | 1 tsp (5g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Macadamia Nut | not in our table | 0 |
| Mung Bean | not in our table | 0 |
| Bean | 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
- 2 cups chopped onions, red, white, or yellow only
- 2 small red or green chiles (such as serrano or jalapeño), seeded if desired and diced
- 2 cloves garlic, crushed
- ¼ cup macadamia nuts
- 3 tablespoons fish sauce
- 2 teaspoons dark brown sugar
- 1 tablespoon ground cilantro
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground pepper
- 2 tablespoons peanut oil
- 6 cups low-sodium chicken broth or stock
- 1 pound boneless, skinless chicken breast, trimmed
- 1 14-ounce can light coconut milk
- 2 tablespoons lime juice
- 2 tablespoons soy sauce, light/reduced sodium only
- 1 14-ounce package extra-firm tofu, drained, cut into ½-inch cubes
- 1 cup diced tomatoes or (1 14-ounce can diced tomatoes, drained)
- 1 7-ounce package mung bean sprouts
- 8 ounces bean thread noodles
- 3 hard-boiled eggs, thinly sliced
- 6 scallions, thinly sliced
- ½ cup coarsely chopped, fresh cilantro
- sriracha or hot sauce, for serving
- lime wedges, for serving
Directions
Put onions, chiles, ginger, garlic, nuts, fish sauce, brown sugar, coriander, cumin, curry powder, turmeric, fennel, and pepper in a blender. Purée until the mixture forms a paste.
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. Mix with coconut milk, lime juice and soy sauce and simmer for 5 minutes more.
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. Mix with the shredded chicken.
Meanwhile, prepare noodles according to package directions. To serve, divide the noodles among 8 soup bowls.
Ladle the soup over them and top with egg slices, scallions and cilantro. Serve with hot sauce and lime wedges, if desired.