Low Fat Kway Teow Soup
Warm up your soul with this delightful Low Fat Kway Teow Soup, a lighter take on the beloved Southeast Asian classic. Brimming with tender flat rice noodles, lean chicken breast, and nutrient-packed vegetables like bok choy and carrots, this comforting broth is infused with the aromatic flavors of garlic, ginger, and a tangy hint of lime. The low-sodium soy sauce and fish sauce add depth without weighing the dish down, making it as wholesome as it is flavorful. Perfect for a quick, healthy dinner, this 35-minute recipe is easy to prepare and serves four. Garnished with fresh cilantro, green onions, bean sprouts, and a touch of red chili, each bowl bursts with vibrant colors and bold tastes, proving that low fat can still be high on flavor. Ideal for those looking for a satisfying yet nutritious meal, this Kway Teow Soup is a must-try!
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Recipe Information
Ingredients
- 200 grams flat rice noodles (kway teow)
- 150 grams boneless, skinless chicken breast
- 1 liter vegetable broth
- 2 cloves garlic
- 1 inch piece fresh ginger
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon fish sauce
- 1 medium carrot
- 100 grams bok choy
- 50 grams bean sprouts
- 2 green onions
- 10 grams fresh cilantro
- 1 lime
- 1 red chili
Instructions
Begin by preparing your ingredients. Thinly slice the garlic and ginger. Peel and slice the carrot into thin matchsticks. Chop the bok choy into bite-sized pieces. Slice the green onions and chop the cilantro. Halve the lime, and finely slice the red chili for garnish.
Trim any fat from the chicken breast and slice it into thin strips.
Heat the vegetable broth in a large pot over medium heat. Add the sliced garlic and ginger, and bring to a gentle simmer.
Add soy sauce and fish sauce to the broth, stirring to combine.
Once the broth is simmering, add the chicken strips, and let them cook for about 5 minutes, or until they are tender and cooked through.
Stir in the carrot matchsticks and bok choy. Let them cook for about 3 minutes.
In a separate pot, bring water to a boil and cook the flat rice noodles according to the package instructions. Drain and set aside.
Add the cooked noodles and bean sprouts to the soup pot. Stir gently to combine all ingredients.
Ladle the soup into bowls, ensuring even distribution of chicken, vegetables, and noodles.
Garnish each bowl with sliced green onions, cilantro, a squeeze of lime juice, and a few slices of red chili.
Serve immediately and enjoy your nutritious low-fat Kway Teow Soup.
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 128 mg | 42% | |
| Sodium | 4840 mg | 210% | |
| Total Carbohydrate | 176.7 g | 64% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 24.7 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 370 mg | 28% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3435 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
