Thai Chicken Noodle Soup

 

 

 

Wow, it's been a while since I had time or felt like trying something new. My new job is wearing me out! Cooking has been feeling like a chore lately rather than the fun hobby that it can be. But anyway, I finally made the time this weekend.

 

This soup was sooooooo good. I felt like I was in a gourmet Thai restaurant eating it.

 

 

THAI CHICKEN NOODLE SOUP

adapted from Fitness Magazine via Pinterest

 

1 tablespoon sesame oil

4 cloves garlic, minced

2 teaspoons minced ginger

2 large skinlees, boneless chicken breasts, diced into 1-inch pieces

1/2 cup chunky peanut butter

1 cup crushed tomatoes

6 cups chicken broth

1 tablespoon fish sauce

6 ounces rice noodles

2 cups shredded cabbage (I used the pr-shredded coleslaw mix)

1 cup canned bean sprouts, drained

1/4 cup chopped green onions

 

In a soup pot, heat the oil over medium-high heat. Add the garlic, ginger and chicken. Cook 2 to 3 minutes, stirring often, until chicken is no longer pink.

 

Dissolve/stir the peanut butter in the crushed tomatoes; add the mixture to the soup pot along with the broth and fish sauce. 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 green onions; turn off the heat.

 

Garnish with cilantro and chopped peanuts if desired.

 

Yield: 5 or 6 servings

 

 

I garnished with cashews since that's what I had on hand and served with some spring rolls (from the freezer department of the grocery store).