This recipe is an amazing Thai soup recipe from weight watchers! Love it! Omit the cayenne if your not a spice fan. Soooo yummy! Oh, I like to add the entire can of coconut milk instead of 1/2 cup, it gives it way more flaver but it will up the points. The weight watchers points on this is 2 per serving, which is 1 cup.
Thai Coconut Chicken Noodle SoupIngredients:
2 bags House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute
(I just used egg noodles, they were just as yummy)
1 1/3 cups chopped onion (about 1 onion)
1 cup sliced mushrooms
1 tbsp. canned diced green chilies, drained
1 1/2 tsp. chopped garlic
1 tsp. ground ginger
1/2 tsp. cayenne pepper, or more to taste
4 cups reduced-sodium fat-free chicken broth
10 oz. raw boneless skinless lean chicken breast cutlets
1/2 cup canned lite coconut milk (I use the entire can)
1 tbsp. reduced-sodium/lite soy sauce
1 tbsp. lime juice
1/2 cup chopped fresh cilantro, divided
Optional: salt, black pepper
Directions:
Use a strainer to rinse and drain noodles well. Pat dry. Place noodles in a large microwave-safe bowl, and microwave for 1 minute. Drain excess liquid. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit with kitchen shears (if you've got 'em), and set aside. (Or you can just use egg noodles, way easier).
Bring a medium-large pot sprayed with nonstick spray to medium-high heat on the stove. Add onion, mushrooms, chilies, garlic, ginger, and cayenne pepper. Stirring occasionally, cook until onion is soft, about 4 minutes.
Add broth and bring to a boil. Add chicken and return to a boil. Reduce to a simmer and cook for 15 minutes.
Add coconut milk and soy sauce, and mix well. Continue to cook for an additional 10 minutes, or until chicken is cooked through.
Remove chicken and place it in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the pot.
Stir in noodles, lime juice, and 1/4 cup cilantro. Continue to simmer until noodles are hot, about 2 minutes.
If you like, season to taste with salt, black pepper, and additional cayenne pepper.
Evenly top each serving with remaining 1/4 cup cilantro (2 tsp. each). EnJOY!
Yes, seriously good! I was blown away! I will make a marinade out of the curry and salt next time, adding 1/2 cup lemon juice and letting the chicken marinade in the mixture for an hr. The peanut sauce is just amazing and low fat! Without tasting low fat, even better!
Chicken Satay
Chicken Skewers
3-4 raw boneless skinless lean chicken breast, pounded to 1/2-inch thickness
1/8 tsp. curry powder
1/8 tsp. salt
2 dashes black pepper
Sauce
1/3 cup plain light soymilk (I just used regular milk)
2 tbsp. reduced-fat peanut butter, room temperature
1 1/2 tbsp. lite/low-sodium soy sauce
1 tsp. granulated sugar
1/4 tsp. crushed garlic
1/4 tsp. dried minced onion
1/8 tsp. cayenne pepper
1/4 cup plain fat-free yogurt
Directions:
Preheat oven to 375 degrees. (Or bring a grill/grill pan sprayed with nonstick spray to medium-high heat.)
Sprinkle chicken with curry powder, salt, and black pepper. Evenly cut chicken into 12 strips, and thread each strip onto a skewer. Place skewers on a baking sheet sprayed with nonstick spray, and bake in the oven until chicken is fully cooked, about 10 minutes. (Or grill until cooked through, 1 - 2 minutes per side. If using a grill pan, remove from heat and re-spray between batches.)
Meanwhile, combine all sauce ingredients except yogurt in a small nonstick pot. Bring to medium-low heat on the stove. Stirring constantly, cook until hot and well mixed, about 5 minutes.
Remove sauce from heat and let cool slightly. Add yogurt and stir until smooth and blended. Serve sauce with chicken skewers, spoon it on, and EnJOY!
