Low Sodium Kway Teow Soup
Savor the comforting flavors of Southeast Asia with this Low Sodium Kway Teow Soup, a lighter twist on the classic noodle dish. Featuring silky flat rice noodles, tender chicken strips, and a medley of fresh vegetables like bok choy, carrots, and shiitake mushrooms, this soup is a wholesome and nourishing meal. It’s made with low-sodium chicken broth and soy sauce to keep the salt content in check without compromising on rich, aromatic flavors, thanks to garlic, ginger, and a hint of sesame oil. Quick and easy to prepare in just 40 minutes, this recipe is perfect for a weekday dinner that balances health and heartiness. Serve it hot with fresh cilantro, green onion garnish, and a squeeze of lime for a zesty finish. Perfect for those seeking a low-sodium, flavorful, and nutrient-packed meal!
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Recipe Information
Ingredients
- 200 g Flat rice noodles (Kway Teow)
- 200 g Boneless, skinless chicken breast
- 4 cups Low-sodium chicken broth
- 4 cloves Garlic, minced
- 1 inch Ginger, sliced
- 100 g Shiitake mushrooms, sliced
- 2 cups Bok choy, chopped
- 1 medium Carrots, julienned
- 2 stalks Green onions, chopped
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Sesame oil
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro leaves
- 1 whole Lime, cut into wedges
Instructions
1. Cook the rice noodles according to the package instructions. Drain and set aside.
2. Slice the chicken breast into thin strips.
3. In a large pot, heat the sesame oil over medium heat.
4. Add the garlic and ginger, sauté for 1 minute until fragrant.
5. Add the chicken strips to the pot, cooking until they are no longer pink.
6. Pour in the low-sodium chicken broth and bring it to a gentle boil.
7. Add the sliced shiitake mushrooms, bok choy, and carrots. Simmer for about 10 minutes until the vegetables are tender and the chicken is cooked through.
8. Stir in the low-sodium soy sauce and black pepper.
9. Divide the cooked rice noodles into serving bowls.
10. Ladle the soup over the noodles.
11. Garnish with chopped green onions and cilantro leaves.
12. Serve with lime wedges on the side for an added zest.
Nutrition Facts
Calories |
1085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1732 mg | 75% | |
| Total Carbohydrate | 129.9 g | 47% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 16.3 g | ||
| Protein | 89.8 g | 180% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 470 mg | 36% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2227 mg | 47% | |
*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.
