Lunch: Thai Coconut Soup with Bean-Thread Noodles

This exotic-tasting soup is easy to whip up for a light supper. This version uses chicken -- or try it with tofu.

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Thai Coconut Soup with Bean-Thread Noodles

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

4 oz. bean-thread noodles (also called saifun, cellophane, or glass noodles)
1 can light unsweetened coconut milk (not cream of coconut)
2 clove garlic
1 tbsp. minced and peeled fresh ginger
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/4 tsp. ground red pepper (cayenne)
1 package skinless, boneless chicken breasts
1 lb. firm tofu
2 can low-sodium chicken broth
2 green onions
2 small carrots
1/2 medium red pepper
1 tbsp. Asian fish sauce (nuoc nam); see note
2 tbsp. fresh lime juice
1 c. loosely packed fresh cilantro leaves

Instructions

In large saucepot, heat 3 quarts water to boiling over high heat; remove saucepot from heat. Place noodles in water; soak 10 to 15 minutes, just until transparent (do not oversoak).
Meanwhile, in 5-quart Dutch oven, heat 1/2 cup coconut milk to boiling over medium heat. Add garlic, ginger, coriander, cumin, and ground red pepper, and cook 1 minute, stirring. Increase heat to medium-high; add chicken and cook just until it loses its pink color throughout, stirring constantly. (If using tofu, add with remaining coconut milk in step 3.)
Drain noodles; rinse with cold running water and drain again. With kitchen shears, cut noodles into shorter lengths.
To mixture in Dutch oven, add broth, green onions, carrots, red peppers, fish sauce, noodles, 1 cup water, remaining coconut milk, and tofu if using; heat just to simmering over medium-high heat, stirring occasionally. Stir in lime juice and cilantro just before serving.

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