Thai Coconut Chicken Soup | WW Points | Skinny Kitchen

Name: Thai Coconut Chicken Soup | WW Points | Skinny Kitchen
Ingredients: 1 teaspoon extra virgin olive oil; 2 cloves garlic minced; ¼ -½ red teaspoon pepper flakes, (depending on your desired spiciness); 1 (32 ounces) container reduced-sodium chicken broth; 1 (14 ounce) can light coconut milk; 12 ounces boneless, skinless, chicken breast, (thinly sliced); 1 cup sliced mushrooms; 4 ounces wide rice-stick noodles or Udon noodles; ¼ cup fresh cilantro leaves, (minced); 1 stalk lemon grass, (white part only, cracked open with the flat side of a knife); 2 teaspoons curry powder, (I like Madras type); 2 teaspoons ginger ((from a jar) or fresh grated ginger root); 1 teaspoon sugar; ¼ teaspoon fresh ground pepper; 2 cups fresh spinach; 2 tablespoons fresh lime juice; ¼ cup chopped green onions, (for garnish)

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This aromatic chicken soup has distinctive Thai flavors. I’ve made it skinny by using reduced-fat coconut milk, reduced-sodium chicken broth, and spinach.

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Ingredients

1 teaspoon extra virgin olive oil
2 cloves garlic minced
¼ -½ red teaspoon pepper flakes, (depending on your desired spiciness)
1 (32 ounces) container reduced-sodium chicken broth
1 (14 ounce) can light coconut milk
12 ounces boneless, skinless, chicken breast, (thinly sliced)
1 cup sliced mushrooms
4 ounces wide rice-stick noodles or Udon noodles
¼ cup fresh cilantro leaves, (minced)
1 stalk lemon grass, (white part only, cracked open with the flat side of a knife)
2 teaspoons curry powder, (I like Madras type)
2 teaspoons ginger ((from a jar) or fresh grated ginger root)
1 teaspoon sugar
¼ teaspoon fresh ground pepper
2 cups fresh spinach
2 tablespoons fresh lime juice
¼ cup chopped green onions, (for garnish)