Thai Chicken Noodle Soup
Makes: 4 servings
Prep
10 mins
Cook
17 mins
View Nutrition Facts
Ingredients
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 2 teaspoons minced ginger
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup natural chunky peanut butter
- 1 cup crushed tomatoes
- 6 cups reduced-sodium chicken broth
- 1 tablespoon fish sauce
- 6 ounces rice noodles
- 2 cups shredded green cabbage
- 1 cup canned bean sprouts, drained
- 1/4 cup chopped scallions
- Chopped cilantro (optional)
- Chopped peanuts (optional)
Directions
1. In a soup pot, heat the oil over medium-high heat. Add the garlic, ginger and chicken. Cook 2 to 3 minutes, stirring occasionally, until chicken is no longer pink on the outside.
2. Dissolve the peanut butter in the crushed tomatoes; add the mixture to the soup pot along with the chicken broth and fish sauce and bring to a boil. Add the noodles; reduce heat to a gentle simmer and cook 5 minutes. Stir in the cabbage and cook another 5 minutes. Stir in the bean sprouts and scallions; turn off heat.
3. Ladle soup into bowls and top each with cilantro and peanuts if desired.









Wondering about the sodium in this dish?
5/11/2013 12:49:51 PM Report AbuseI made this tonight and loved it.
4/5/2013 04:15:18 AM Report AbuseMade this and absolutely loved it. Making it again tonight. The leftovers are even better. Topped it with a bit of siracha.
3/20/2013 04:06:49 PM Report AbuseI need the carb. count to figure out my daily values. It sounds good but I won't be able to use it.
3/3/2013 10:55:49 AM Report AbuseThis was very good because of some changes I made! I added 1/2 cup lite coconut milk and 1/2 tsp. cayenne pepper and 1/2 tsp. kosher salt. I opted for the oyster sauce and used a heaping tablespoon full. I used spinach instead of cabbage. I didn't use the ginger or the cilantro. With these changes this recipe went from 3 stars to 5.
2/16/2013 07:59:24 PM Report Abuse