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Thai Chicken Noodle Soup

Rated : 
 by 252 people
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.

Thai Chicken Noodle Soup
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Comments
7543184012
megan_perkins wrote:

It also made around 13 cups of soup! Is each serving really 3.25 cups?

2/10/2014 06:22:25 PM Report Abuse
megan_perkins wrote:

Are the rice noodles cooked or dry? I used 6 oz of dry noodles and there was a TON of noodles in my soup.

2/10/2014 06:20:01 PM Report Abuse
missmelissa_33 wrote:

Wondering about the sodium in this dish?

5/11/2013 12:49:51 PM Report Abuse
bmckeon5 wrote:

I made this tonight and loved it.

4/5/2013 04:15:18 AM Report Abuse
kburnach wrote:

Made 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 Abuse

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