Singapore-Style Chicken & Noodle Soup
eatingwell.com
eatingwell.com
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Ingredients

  • 2 cups chopped onions
  • 2 small red or green chiles (such as serrano or jalape_o), seeded and diced
  • 1 2- inch piece fresh ginger, peeled and coarsely chopped
  • 2 cloves garlic, crushed
  • 1/4 cup macadamia nuts
  • 3 tablespoons fish sauce
  • 2 teaspoons dark brown sugar
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground or crushed fennel seed
  • 1 teaspoon ground pepper
  • 2 tablespoons peanut oil
  • 6 cups low-sodium chicken broth or stock (or see Slow-Cooker Stock recipe, below)
  • 1 pound boneless, skinless chicken breast, trimmed
  • 1 14- ounce can ”lite” coconut milk
  • 2 tablespoons lime juice, or to taste
  • 2 tablespoons reduced-sodium soy sauce
  • 1 14- ounce package extra-firm tofu, drained, cut into 1/2-inch cubes
  • 1 cup diced tomatoes or one 14-ounce can diced tomatoes, drained
  • 1 7- ounce package mung bean sprouts (about 3 cups)
  • 8 ounces bean thread noodles (see Tips)
  • 3 hard-boiled eggs, thinly sliced
  • 6 scallions, thinly sliced
  • 1/2 cup coarsely chopped fresh cilantro
  • Sriracha or other hot sauce for serving
  • Lime wedges for serving

Instructions

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