Thai-rific Gluten Free Spicy chicken or vegan noodle soup

  • Makes: 6 servings
  • Total time: one-half hour, cook time: 15 minutes, prep time: 10-15 minutes

Notes:

  1. I use less of the noodles and more veggies and chicken or tofu to cut down on carbs because vermicelli noodles are low in fiber and protein.
  2. The reasons for using pepper is for stress and weight management, if you cannot handle spice, you can take a mild pepper and add some strained tomato until it’s mild enough

Ingredients

  • 180 g (1 cup) of vermicelli rice noodles
  • 540 g (a little over 2 cups) of chicken breast or extra-firm tofu cubed or cut into strips
  • 3 chili peppers of your choice, like wiri wiri, habanero, scotch bonnet, jalapeno (banana peppers have no spice). See note number two above if mild may also be too hot for you
  • 8 cups chicken or vegetable stock, homemade or a low-sodium gluten-free brand
  • 3 cups of capsicum (any color, or a variation), chopped or sliced
  • 1 cup of carrots, sliced
  • 1/2 cup of light coconut milk
  • 1 tablespoon of curry powder
  • 1 cup of green onions, diced
  • 1/2 cup of shiitake mushrooms, sliced
  • 1/2 cup of corriander, chopped
  • 2 teaspoons of fresh ginger, grated
  • 3 garlic cloves, minced
  • 1 tablespoon of sesame oil
  • Juice from 1 lime
  • Salt and pepper to taste

Directions for chicken

Thai chicken noodle soup

  1.  Wash the chicken and cut it into cubes or strips when dry.
  2. Grate the ginger.
  3. Cut the capsicum, chili, carrots and mushrooms.
  4. Finely dice the garlic, onion and cilantro.
  5. Marinate the chicken with salt, pepper, 1 teaspoon of the sesame oil, 1 teaspoon of lime juice and 1 and a half teaspoons of the curry powder for 1 hour (or longer) or a minimum of 15 minutes.
  6. Boil the chicken stock in a pot and then turn down to medium-high.
  7. In the pot, stir in the coconut milk, remaining oil and curry powder.
  8. Next, add in the chicken, the chili, salt, pepper, garlic, mushrooms, peppers and carrots, and cook for around 10 minutes.
  9. Add in 1/4 cup of the coriander and most of the green onion and cook for a few minutes.
  10. Cook the noodles in a separate pot according to the package directions (usually 5 minutes). Drain and rinse with hot water.
  11. Place everything in bowls and toss with more chili pepper, salt and pepper if needed.
  12. Top with the remaining parsley, green onion, and the peppers and bean sprouts if using.

Directions for tofu

Thai chicken noodle soup

  1. Drain and pat the tofu dry.
  2. Grate the ginger.
  3. Cut the bell peppers, chili, carrots and mushrooms.
  4. Finely dice the garlic, onion and cilantro.
  5. Marinate the tofu with salt, pepper, 1 teaspoon of the sesame oil, 1 teaspoon of lime juice and 1 and a half teaspoons of the curry powder for 1 hour (or longer) or a minimum of 15 minutes.
  6. Boil the vegetable stock in a pot and then turn down to medium-high.
  7. In the pot, stir in the coconut milk, remaining oil and curry powder.
  8. Next, add in the tofu, the chili, salt, pepper, garlic, mushrooms, peppers and carrots, and cook for around 10 minutes.
  9. Add in 1/4 cup of the coriander and most of the green onion and cook for a few minutes.
  10. Cook the noodles in a separate pot according to the package directions (usually 5 minutes). Drain and rinse with hot water.
  11. Place everything in bowls and toss with more chili pepper, salt and pepper if needed.
  12. Top with the remaining parsley, green onion, and the peppers and bean sprouts if using.

Chicken: Approximate nutritional information for 1 serving (Based on brands and amounts used in the recipe)

  • Calories: 384 g
  • Fat: 8 g
  • Carbs: 37 g
  • Protein: 34 g

Tofu: Approximate Nutritional information for 1 serving (Based on brands and amounts used in the recipe)

  • Calories: 375 g
  • Fat: 12.4 g
  • Carbs: 49 g
  • Protein: 29 g