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:

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):