Singapore-Style Chicken and Noodle Soup

Ingredients

• 2 cups chopped onions, red, white, or yellow only
• 2 small red or green chiles (such as serrano or jalapeño), seeded if desired and diced
• 2 cloves garlic, crushed
• ¼ cup macadamia nuts
• 3 tablespoons fish sauce
• 2 teaspoons dark brown sugar
• 1 tablespoon ground cilantro
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground pepper
• 2 tablespoons peanut oil
• 6 cups low-sodium chicken broth or stock
• 1 pound boneless, skinless chicken breast, trimmed
• 1 14-ounce can light coconut milk
• 2 tablespoons lime juice
• 2 tablespoons soy sauce, light/reduced sodium only
• 1 14-ounce package extra-firm tofu, drained, cut into ½-inch cubes
• 1 cup diced tomatoes or (1 14-ounce can diced tomatoes, drained)
• 1 7-ounce package mung bean sprouts
• 8 ounces bean thread noodles
• 3 hard-boiled eggs, thinly sliced
• 6 scallions, thinly sliced
• ½ cup coarsely chopped, fresh cilantro
• sriracha or hot sauce, for serving
• lime wedges, for serving

Directions

1. Put onions, chiles, ginger, garlic, nuts, fish sauce, brown sugar, coriander, cumin, curry powder, turmeric, fennel, and pepper in a blender. Purée until the mixture forms a paste.

2. Heat oil in a large pot over medium heat. Using a spatula, scrape in the paste and cook, stirring, until it starts to color, 3 to 5 minutes. Add broth (or stock) and chicken and bring to a simmer.

3. Simmer, turning the chicken once or twice, for 10 minutes. Mix with coconut milk, lime juice and soy sauce and simmer for 5 minutes more.

4. Remove the chicken and shred into bite-size pieces with two forks. Add tofu, tomatoes and bean sprouts to the soup and cook for 2 minutes. Mix with the shredded chicken.

5. Meanwhile, prepare noodles according to package directions. To serve, divide the noodles among 8 soup bowls.

6. Ladle the soup over them and top with egg slices, scallions and cilantro. Serve with hot sauce and lime wedges, if desired.

Nutrition, whole recipe (rough)

Counts 17 of 20 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 17 portions

Ingredient	Portion assumed	kcal
Coconut	1/2 cup shredded (40g)	283
Chicken	100g cooked	165
Peanut Oil	1 tbsp (14g)	119
Egg	1 large egg (50g)	78
Tofu	100g firm	76
Sugar	1 tbsp (12.5g) granulated	49
Onion	1 medium (110g)	44
Tomato	1 medium (123g)	22
Lime	juice of 1 lime (44ml)	11
Soy Sauce	1 tbsp (15ml)	9
Turmeric	1 tsp ground (3g)	9
Cumin	1 tsp ground (2.1g)	8
Chili	1 tsp (2.7g)	8
Pepper	1 tsp ground (2.3g)	6
Sriracha	1 tsp (5g)	5
Garlic	1 clove (3g)	4
Cilantro	1 tbsp chopped fresh (1g)	1
Macadamia Nut	not in our table	0
Mung Bean	not in our table	0
Bean	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.