Skinny Thai Chicken Soup Recipes

SKINNY THAI CHICKEN SOUP

Steps:

• In 4-quart nonstick Dutch oven, heat oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently. Add bell pepper and garlic; cook 2 to 3 minutes longer, stirring frequently, until vegetables are tender. Remove from heat; stir in curry paste until melted.
• Stir in broth, chicken, brown sugar and salt. Return to heat. Heat to boiling. Reduce heat; simmer uncovered 5 minutes, stirring frequently.
• In small bowl, stir cornstarch and water until smooth. Add cornstarch mixture and coconut milk to soup mixture; heat to boiling. Cook over medium heat about 2 minutes, stirring frequently, until slightly thickened.
• Stir in spinach and cilantro. Cook about 1 minute or just until mixture is hot and spinach is wilted. Serve soup with lime wedges.

SKINNY THAI CHICKEN NOODLE SOUP TO REVITALIZE

Steps:

• Heat a large saucepan with a little canola oil to medium high heat. Add minced garlic and ginger and cook for 1 minute. Stir in the green curry paste and cook for 1 more minute. Add chicken, stirring for 3 minutes.
• Add the carrot, white part of the green onion, kaffir lime leaves, chicken stock, lime juice, light coconut milk and cilantro.
• Bring to a boil and then reduce to simmer for 10 minutes.
• Meanwhile, prepare a pan for the noodles. Boil the noodles for around 7 minutes, until they are tender (check your packaging). You may also do this the one pot way and add the noodles directly into the soup after it has simmered for 10 minutes**
• Add the cooked noodles into the soup and mix (or uncooked and cook for 7 more minutes). Taste and adjust seasonings (salt and pepper) accordingly, may also want more chicken stock or light coconut milk.
• Top with cilantro, green part of the green onions, lime wedges and chili if desired.

THAI COCONUT CHICKEN SOUP

Steps:

• In a large saucepan heat the olive oil over medium-high heat. Add garlic and red pepper flakes. Sauté for 3 minutes until fragrant.
• Add the chicken broth, coconut milk, chicken, mushrooms, noodles, cilantro, lemon grass, curry powder, ginger, sugar, and pepper scraping the bottom and sides for any brown bits. Bring soup to a boil, then turn down to a simmer.
• Stir in the spinach and simmer until chicken is cooked, about 5 minutes.
• Remove soup from heat and stir in lime juice. Remove the piece of lemon grass and toss it.
• Ladle into serving bowls and garnish each with a little green onions.

SKINNY THAI PEANUT CHICKEN SOUP

Steps:

• In a microwave-safe plate or bowl, add onions, carrots, celery, and red bell pepper. Cook in microwave for about 4 minutes until vegetables are softened.
• Coat a large nonstick pan or soup pot with cooking spray. Add cooked vegetables, garlic, chili powder, and red pepper flakes. Sauté for about 1 minute. Stir often.
• Stir in broth, chicken, and tomatoes. Bring to a boil, reduce heat to low, and simmer for 10 minutes.
• Stir in peanut butter with a fork. Make sure the peanut butter gets well blended. Add couscous, spinach and mix well. Cover, remove from heat. Allow sitting 5 minutes.
• To serve: Ladle 1¼ cups into each bowl. Garnish each serving with 1 tablespoon chopped scallions if desired.
• This soup will keep in refrigerated for several days. Leftovers are wonderful for lunch. This soup freezes great, too!

SKINNY THAI PEANUT CHICKEN SOUP

Steps:

• In a microwave safe plate or bowl, add onions, carrots, celery and red bell pepper.
• Cook in microwave for about 4 minutes until vegetables are softened.
• 2. Coat a large nonstick pan or soup pot with cooking spray. Add cooked vegetables, garlic, chili powder and red pepper flakes. Sauté for about 1 minute. Stir often.
• 3. Stir in broth, chicken and tomatoes. Bring to a boil, reduce heat to low and simmer 10 minutes.
• 3. Stir in peanut butter with a fork. Make sure the peanut butter gets well blended. Add couscous, spinach and mix well. Cover, remove from heat. Allow to sit 5 minutes.
• 3. To serve: Ladle 1¼ cups into each bowl. Garnish each serving with 1 tablespoon chopped scallions, if desired.
• 4. This soup will keep in the refrigerated for several days. Leftovers are wonderful for lunch. This soup freezes great, too!
• Makes 8 main course soup servings (each serving 1¼ cups).
• Healthy Benefits:.
• Most of the fat in this soup comes from the peanut butter. Peanut butter is an excellent source of protein and healthy fats. Peanut butter contains the same ratio of saturated to unsaturated fats as olive oil, says Harvard Medical School. The poly and monounsaturated fats in the spread can help to lower your risk of developing heart disease and type 2 diabetes. For the healthiest choice, look for brands that have no oil or sugar added.
• Whole wheat couscous (tiny pasta) is loaded with fiber. In fact, 1 cup cooked of whole wheat couscous has 7 grams of fiber. Whole wheat couscous derives from the whole grains of durum flour.