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
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
Cilantro, chopped peanuts and lime wedges
How to make:
- 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.
- 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.
- Meanwhile, break noodles in half and place in a large bowl. Cover with boiling water. Let stand until soft, about 5 minutes. Drain well.
- 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