SINGAPORE-STYLE CHICKEN & NOODLE SOUP RECIPE | EATINGWELL
Provided by: Bruce Aidells
Categories: Healthy Soup Recipes
Total time: 1 hours 15 minutes
|2 cups chopped onions|
|2 small red or green chiles (such as serrano or jalapeño), seeded and diced|
|1 (2 inch) piece fresh ginger, peeled and coarsely chopped|
|2 cloves garlic, crushed|
|¼ 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|
|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 1 (14 ounce) can diced tomatoes, drained|
|1 (7 ounce) package mung bean sprouts (about 3 cups)|
|8 ounces bean thread noodles (see Tip)|
|3 hard-boiled eggs, thinly sliced|
|6 scallions, thinly sliced|
|½ cup coarsely chopped fresh cilantro|
|Sriracha or other hot sauce for serving|
|Lime wedges for serving|
- Put onions, chiles, ginger, garlic, nuts, fish sauce, brown sugar, coriander, cumin, curry powder, turmeric, fennel and pepper in a blender. Puree until the mixture forms a paste.
- 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. Simmer, turning the chicken once or twice, for 10 minutes. Stir in coconut milk, lime juice and soy sauce and simmer for 5 minutes more.
- 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. Stir in the shredded chicken.
- Meanwhile, prepare noodles according to package directions.
- To serve, divide the noodles among 8 soup bowls. Ladle soup over them and top with egg slices, scallions and cilantro. Serve with hot sauce and lime wedges, if desired.
Calories 412.4 calories, CarbohydrateContent 41.8 g, CholesterolContent 101.3 mg, FatContent 16.8 g, FiberContent 3.6 g, ProteinContent 26 g, SaturatedFatContent 5.3 g, SodiumContent 714.2 mg, SugarContent 6 g
SINGAPORE LAKSA AND SPICY SEAFOOD NOODLE SOUP RECIPE | SIDECHEF
Provided by: Marc Fosh
Categories: Soup,Pescatarian,Comfort Food,Dairy-Free,Egg-Free,Entertaining,Food Processor,Fridge,Peanut-Free,Tree Nut-Free,Sugar-Free,Tomato-Free,Stove
Total time: 1800S
|12 Peeled Prawn|
|24 Fresh Mussels|
|1/2 cup Dry White Wine|
|6 tablespoon Olive Oil|
|2 1/2 cup Fish Stock|
|2 Kaffir Lime Leaf|
|1 1/4 cup Coconut Milk|
|1 tablespoon Soy Sauce|
|2 tablespoon Fish Sauce|
|12 ounce Egg Noodles|
|2 tablespoon Fresh Cilantro|
|3 clove Garlic|
|2 tablespoon Fresh Ginger|
|1 stalk Lemongrass|
|1 bunch Fresh Cilantro|
|2 Red Chili Pepper|
|1/2 teaspoon Ground Turmeric|
- Slice the Lemongrass (1 stalk) into smaller pieces. Finely chop the Onion (1). Roughly chop the Fresh Cilantro (2 tablespoon). Finely chop the Scallion (2). Beard and scrub the Fresh Mussels (24) and place them back in the fridge.
- In a food processor, add peeled Garlic (3 clove), fresh Fresh Ginger (2 tablespoon), pre-cut lemon grass, Fresh Cilantro (1 bunch), Red Chili Pepper (2), Ground Turmeric (1/2 teaspoon), and Olive Oil (2 tablespoon). Blend into a paste and set aside.
- Heat Olive Oil (4 tablespoon) in a heavy-bottomed pan and fry the finely chopped onions over a low heat. Add the laksa paste, Dry White Wine (1/2 cup) , Soy Sauce (1 tablespoon), Fish Sauce (2 tablespoon) and Coconut Milk (1 1/4 cup).
- Bring the Fish Stock (2 1/2 cup) and Kaffir Lime Leaf (2) to a boil and stir.
- Add the fresh Egg Noodles (12 ounce) and bearded mussels, cook for 1 minute then add the Peeled Prawn (12).
- Simmer for 2 to 3 minutes uncovered.
- Divide into deep bowls then sprinkle with the chopped coriander and spring onions. Serve immediately and enjoy!
Calories 338 calories, ProteinContent 27.5 g, FatContent 13.5 g, SodiumContent 788.6 mg, SaturatedFatContent 5.2 g, TransFatContent 0.0 g, CholesterolContent 116.0 mg, CarbohydrateContent 24.4 g, FiberContent 1.1 g, SugarContent 2.5 g, UnsaturatedFatContent 6.7 g
SINGAPORE-STYLE SHRIMP AND NOODLE SOUP RECIPE | EAT SMARTER USA
Total time: 45 minutes
|250 grams Chinese egg noodle (Mie noodles)|
|2 garlic cloves|
|0.5 chili pepper|
|2 tsps Turmeric|
|1 Tbsp Shrimp paste (or crab butter)|
|0.5 tsp ground cilantro|
|1 sprig Lemongrass|
|vegetable oil (for sauteing)|
|500 milliliters Coconut milk (unsweetened)|
|0.75 l Chicken broth|
|400 grams Chicken breasts|
|12 shrimp peeled and deveined)|
|0.5 bunch scallions|
|2 cooked Quail egg (for garnish)|
|fresh cilantro (for garnish)|
- Cook the noodles according to package directions and drain. Cut the noodles into shorter lengths.
- Peel and finely chop the shallots and garlic. Rinse and remove the seeds from the chile and chop finely. With a hand blender, food processor, or blender puree the shallots, garlic and chile with the turmeric, coriander, shrimp paste and 100 ml (approximately 1/2 cup) coconut milk until smooth.
- Heat some of the oil in a large saucepan and saute the puree with the lemongrass, stirring for about 1 minute. Add half the chicken broth and the remaining coconut milk and bring to a boil. Add salt and sugar, reduce to a simmer and cook over low heat for about 15 minutes.
- Meanwhile, bring the remaining chicken broth to a boil in a saucepan, add the chicken breasts, reduce to a simmer and cook until the chicken is just cooked through, about 10 minutes.
- Remove the cooked chicken from the broth and cut into bite-size pieces.
- If the soup is too thick, add a little of the broth the chicken cooked in.
- Thinly slice the scallions on the diagonal.
- Add the shrimp and the scallions to the soup and simmer until the shrimp are almost cooked through. Add the noodles and the chicken to the soup, briefly heat and serve with halved quail eggs and fresh cilantro.
What is Singapore-style soup?
The Singapore-style soup is often accompanied by steamed rice and crispy fried doughsticks (youtiao or Chinese crullers). I love to dip a piece of youtiao in the soup, then eat it with a spoonful of the spicy peppery broth – amazing!
Where to eat soup in Singapore?
Our favorite place to eat the soup in Singapore is Song Fa Bak Kut Teh. An order of this soup often comes with 2 to 3 tender and meaty ribs and the broth is refillable.
Is this Authentic Singapore prawn noodle soup?
It’s this authentic Singapore Prawn Noodle Soup !! A famous bowl of prawn noodle soup can be as expensive as $10 a bowl, and that’s for one serving only. So what’s better than cooking this on your own where you can serve many from one huge pot of prawn soup stock and you can have as much as double or even triple helpings as you desire.
How to make Laksa soup?
Blend together in a small bowl. To make the soup, heat the vegetable oil in a large wok or heavy pan over medium heat. Add 1/4 of the final laksa paste (roughly 80 g), lower the heat and stir until fragrant, about 3–4 minutes. Add the coconut milk, bring to the boil and then down to a simmer for around 10 minutes to infuse the flavours.