Lunch
Thai chicken and vegetable noodle soup
Ginger-lemongrass broth with chicken, rice noodles, bok choy and herbs.
- Full recipe
- 2 servings
- Serving size
- 1 of 2 equal portions of the full recipe
- Servings per batch
- 2
Servings to prepare changes how much you cook; it never changes the size of one serving. My portion (in My Week) changes your planned nutrition.
Ingredients
Preparing: 2 servings
Tick anything you already have.
Sweetness choices — tap to lower sugar
Use the listed ingredients and amounts. Nutrition, saved shopping and meal planning remain based on this version.
Preparation guidance only. When a supported swap is chosen, Nutrition per serving below shows the adjusted values; filters, sugar screening, exports, Shopping and My Week stay based on the written recipe. A different sweetener does not establish diabetes suitability; total carbs, portion and verified sugars still matter.
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Instructions
Heart-healthy tips
- Cook chicken to 165°F / 74°C.
- Use reduced-sodium soy sauce and only a splash of fish sauce; lime, herbs and chiles carry the flavor.
Storage & Meal Prep Tips
Applies to: Cooked soup or stew, after cooking. Times assume safe preparation, prompt cooling when needed, a refrigerator at 40°F / 4°C or below, and a freezer at 0°F / -18°C or below.
Refrigerator: After cooking: refrigerate and use within 3–4 days. Cool promptly in small, shallow containers and refrigerate within 2 hours (1 hour above 90°F / 32°C).
Freezer: Freezer-Friendly. Best quality within 2–3 months.
To thaw: Thaw in the refrigerator — never on the counter.
To reheat or serve: Bring soups, sauces and gravies to a rolling boil, stirring so they heat evenly.
After thawing: After thawing in the refrigerator: use within 3–4 days.
Meal prep tip: Freeze in single-meal portions with a little headspace — liquids expand as they freeze. Label packages with the recipe name, portion, and date frozen.
Storage guidance sources
- FoodSafety.gov — Cold Food Storage Chart
- FDA — Safe Food Handling
- USDA FSIS — The Big Thaw: Safe Defrosting Methods
- National Center for Home Food Preservation — Packaging and Labeling Foods
Category guidance matched to this recipe's preparation state; sources checked 2026-10-24. This is not a laboratory shelf-life test of the exact recipe.
Complete the meal
Sides chosen to complement this dish — nothing it already has.
Radish & herb salad
Vegetable side
Fresh mozzarella pearls
Cheese side
Baked zucchini crisps
Crunchy side