Thai-Oh-My Coconut Chicken Noodle Soup

PER SERVING (1/6th of recipe, 1 heaping cup): 99 calories, 2.5g fat, 532mg sodium, 7.5g carbs, 2g fiber, 2g sugars, 12.5g protein -- PointsPlus® value 2*

Thai-Oh-My Coconut Chicken Noodle Soup

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  • Prep Time


  • Total Time


  • Servings



  • 2

    bags House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute

  • 1⅓

    cups chopped onion (about 1 onion)

  • 1

    cup sliced mushrooms

  • 1

    tbsp. canned diced green chilies, drained

  • tsp. chopped garlic

  • 1

    tsp. ground ginger

  • ½

    tsp. cayenne pepper, or more to taste

  • 4

    cups reduced-sodium fat-free chicken broth

  • 10

    oz. raw boneless skinless lean chicken breast cutlets

  • ½

    cup canned lite coconut milk

  • 1

    tbsp. reduced-sodium/lite soy sauce

  • 1

    tbsp. lime juice

  • ½

    cup chopped fresh cilantro, divided

  • Optional: salt, black pepper


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. 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) and enjoy! MAKES 6 SERVINGS


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