Thai Chicken & Mushroom Soup

Thai Chicken & Mushroom Soup

This recipe should only take you 15 minutes to cook. You can add some chilli if you like a spicy soup otherwise we think you'll find the heat level fine.

CAL P/SERVE
187
kJ P/SERVE
783
FAT P/SERVE
2.5g
CARBS P/SERVE
20.2g
PROTEIN P/SERVE
19.7g
SUGAR P/SERVE
8.3g
SODIUM P/SERVE
1760g
FAT
%
0.5%
ENERGY RDI%
9%

We have used udon noodles in this recipe which are available in most supermarkets now, either fresh or dried, however you can use soba or rice noodles if you prefer.

Ingredients

  • 5 cups chicken stock, salt reduced
  • 1 tbsp. Thai red curry paste
  • 1 tbsp. fish sauce
  • 2 tbsp. brown sugar
  • 2 limes freshly squeezed
  • 3 Portobello mushrooms, sliced
  • 2 spring onions, sliced
  • 2 cups cooked chicken (we used BBQ)
  • 120g dried udon noodles
  • Handful chopped coriander

Method

  1. Heat chicken stock in a medium sized pot.  Once simmering add curry paste, fish sauce, sugar and lime juice, ensuring heat is down low.
  2. Now add mushrooms, chicken then simmer for 3-4 minutes.
  3. Add udon noodles and chopped coriander.  Noodles should be cooked in 5 mins. Once cooked add spring onions, take off heat and serve immediately, garnishing with a couple of spring onions or coriander on top.

Nutrition Table

Servings: 4 Serving size:451g
Average Serve Average 100g
Energy 783 kJ 174 kJ
  187 Cal 42 Cal
Protein 19.7 g 4.4 g
Fat, total 2.5 g 0.6 g
- Saturated 0.9 g 0.2 g
Carbohydrate 20.2 g 4.5 g
- Sugars 8.3 g 1.8 g
Sodium 1760 mg 391 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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