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October 20, 2018

Thai Street Noodle Chicken Soup Recipe

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International Bowls – Thai Street Noodle Chicken Soup

This isn’t the chicken noodle soup of your childhood. We’re kicking things up a notch with Thai spice and peanut butter – a dynamic flavour duo. More great recipes can be found at www.peanutbureau.ca.

This recipe is sponsored by my client The Peanut Bureau of Canada

Cooking time: 15 minutesthai street chicken noodle soup

Makes: 8 cups (2 L) for 4 servings

What you need:

  • 1 tbsp peanut oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp finely grated ginger
  • ½ lb skinless boneless chicken thighs or breasts
  • ½ tsp each turmeric and salt
  • 3 tbsp red curry paste
  • 1 carton chicken broth
  • 1 can coconut milk, preferably light
  • ¼ cup peanut butter
  • 3 button mushrooms, thinly sliced
  • 1 tomato, diced
  • 1 tbsp each fish sauce and lime juice
  • 4 oz rice noodles, preferably about ¼-inch (1-cm) thick

Garnish

Cilantro, chopped peanuts and lime wedges

How to make:

  1. In a large pot, heat oil over medium heat. Add onion, garlic and ginger, stirring occasionally until soft, about 5 minutes. Meanwhile, very thinly slice chicken into bite-sized strips. Place in a bowl and toss with turmeric and salt. Add to onions and cook until chicken is done, about 2 minutes. Stir in curry paste.
  2. Add broth, coconut milk, peanut butter and mushrooms. Bring to a boil, then cover, reduce heat and simmer about 10 minutes to allow flavours to blend, adding tomatoes to soup in the last 2 minutes. Stir in fish sauce, lime juice and salt to taste.
  3. Meanwhile, break noodles in half and place in a large bowl. Cover with boiling water. Let stand until soft, about 5 minutes. Drain well.
  4. Divide noodles between 4 large, deep soup bowls. Ladle soup over noodles. Garnish with cilantro, peanuts and a lime wedge.

Tip: For a vegetarian version, try substituting tofu for chicken and vegetable broth for chicken broth.

Per serving (¼ recipe):

  • 430 calories
  • 19 g fat (7 g saturated fat, 0 g trans fat)
  • 35 mg cholesterol
  • 1970 mg sodium
  • 41 g carbohydrate
  • 2 g fibre
  • 6 g sugars
  • 22 g protein

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Filed Under: Family Meals & Menus, Feature Recipe, Soups, Supper Tagged With: chicken recipe, peanut bureau, Peanut Bureau of Canada, peanut bureau recipe, Soup, soup recipe

About Andrea Holwegner

President, Registered Dietitian, Counselling Practice Director & Professional Speaker

Andrea the "Chocoholic Nutritionist" is founder and president of Health Stand Nutrition Consulting Inc. since 2000. She is a professional speaker, media expert for the Dietitians of Canada and consultant to the food and restaurant industry for companies...Read more

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