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Thai Chicken Noodle Soup With Lemongrass Recipe
THE SPRUCE EATS18Ingredients
30Minutes
1590Calories
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Ingredients
US|METRIC
2 SERVINGS
- 16 oz. egg noodles (fresh)
- 6 cups chicken stock
- 2 lemongrass (stalks fresh minced or 4 tablespoons frozen prepared lemongrass)
- 1/2 lb. chicken (breast or thigh, chopped into small pieces, or use leftover roasted chicken and bones)
- 4 lime leaves ( , kaffir or substitute bay leaves)
- 3 garlic cloves (minced)
- 1 piece ginger (thumb-sized shredded)
- 1 chili (red sliced, or substitute 1/4 to 1/2 teaspoon dried crushed chili or cayenne pepper)
- 1 carrot (large sliced)
- 1 celery stick (sliced)
- 1 Tbsp. oyster sauce
- 1 Tbsp. sugar (brown)
- 2 Tbsp. fish sauce
- 3 cups baby bok choy (leaves separated and chopped if large)
- 1/2 cup coconut milk (full-fat)
- 1 handful fresh coriander ( , generous amount)
- 1 handful mushrooms (and/or broccoli segments, optional)
- 1 Tbsp. lime juice (fresh, optional)
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NutritionView More
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1590Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1590Calories from Fat320 |
% DAILY VALUE |
Total Fat36g55% |
Saturated Fat16g80% |
Trans Fat |
Cholesterol290mg97% |
Sodium3020mg126% |
Potassium3040mg87% |
Protein86g |
Calories from Fat320 |
% DAILY VALUE |
Total Carbohydrate234g78% |
Dietary Fiber11g44% |
Sugars32g |
Vitamin A210% |
Vitamin C100% |
Calcium35% |
Iron110% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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