Lemongrass Chicken Soup w Egg Noodles Recipe

Cook Eat Share
70 mins (prep 40, cooking 30)
17 ingredients
4 bowls
With the remaining egg noodles that we had the other day, we made a Thai-style soup with chicken, enoki mushrooms, bean sprouts, and kimchi. Everything went well together except for the most important ingredient--the egg noodles. Like I said, we only used it because it was leftover from the chow mein dish but in hindsight we regret "experimenting" with it from the beginning. I am thinking it would have tasted a whole lot better if served with regular rice noodles and possibly some fish sauce for a more authentic Thai soup, but we still enjoyed the soup on this cold winter night.

Categories:  thai ,
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Serving Size (465.57 g)
Servings 4
Amount per Serving
Calories 257.68 Calories from Fat 105.39
% Daily Value *
Total Fat 11.71g 72.03%
Saturated Fat 3.03g 60.67%
Trans Fat 0.0g %
Cholesterol 19.08mg 25.44%
Sodium 1192.84mg 198.81%
Total Carbohydrate 22.97g 30.62%
Dietary Fiber 1.51 g 24.16%
Sugars 7.92 g %
Protein 14.92g 119.38%
Vitamin A 393.64IU% Vitamin C 2.46mg%
Calcium 104.61mg% Iron 1.43mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ingredients, crushed red pepper, lemongrass stalks, halved, piece ginger, thin, bean sprout, chopped, minced, egg noodles, thinly sliced, lime wedges


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