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Thai Chicken Noodle Soup

Thai Chicken Noodle Soup
Makes: 4  servings Prep 10 mins Cook 17 mins


  • 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)


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.

From FitnessMagazine.com