Thai Street Noodle Chicken Soup Recipe Print

by Andrea Holwegner | Oct 20, 2018

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 minutes

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