Thai Chicken & Mushroom Soup
CAL P/SERVE
187
kJ P/SERVE
783
FAT P/SERVE
2.5g
SODIUM P/SERVE
1760g
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
- Heat chicken stock in a medium sized pot. Once simmering add curry paste, fish sauce, sugar and lime juice, ensuring heat is down low.
- Now add mushrooms, chicken then simmer for 3-4 minutes.
- 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 |
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