Thai Chicken Noodle Bowl Thai Chicken Noodle Bowl

Thai Chicken Noodle Bowl image Image by: Thai Chicken Noodle Bowl image Author: Canadian Living

Rotisserie chicken jump-starts this saucy noodle dish. Bruising the lemongrass and ginger releases their flavours without breaking them into pieces that are difficult to remove before serving.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: December 2014



Using back of large knife, bruise lemongrass and ginger. In large saucepan, bring lemongrass, ginger and broth to boil over medium-high heat. Stir in mushrooms and chili pepper; reduce heat to medium-low. Cook until mushrooms are tender, about 4 minutes.

Whisk together brown sugar, fish sauce and curry paste; stir into saucepan along with coconut milk. Whisk cornstarch with 2 tbsp water; whisk into saucepan. Bring to simmer; cook until mixture is hot, fragrant and slightly thickened, about 3 minutes. Stir in sweet pepper; cook just until tender, about 1 minute. Discard lemongrass and ginger.

Meanwhile, cook noodles according to package instructions; drain and stir into saucepan. Add chicken, cilantro, green onion and lime juice; heat through.

Nutritional facts per serving: about

  • Fibre 3 g
  • Sodium 701 mg
  • Sugars 7 g
  • Protein 22 g
  • Calories 443.0
  • Total fat 23 g
  • Potassium 529 mg
  • Cholesterol 50 mg
  • Saturated fat 19 g
  • Total carbohydrate 40 g


  • Iron 28.0
  • Folate 14.0
  • Calcium 4.0
  • Vitamin A 6.0
  • Vitamin C 48.0
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Thai Chicken Noodle Bowl