Thai Chicken Noodle SoupSubmitted by: DAHLIAGIRL33
Introductionfrom Fitness Magazine from Fitness Magazine
1 T sesame oil
4 garlic cloves, minced
2 t minced ginger root
3 skinless/boneless chicken breasts
1/4 cup natural chunky peanut butter
1 cup crushed tomatoes
6 cups natural chicken broth
1 T fish sauce
6 oz. rice noodles
1 cup bean sprouts (canned is fine)
1/4 c chopped scallions
garnish: chopped peanuts, cilantro
2. Dissolve the peanut butter in the crushed tomatoes; add the mixture to the soup pot along with chicken broth and fish sauce and 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 scallions; turn off heat.
3. Ladle soup into bowls and top each with cilantro and peanuts if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user DAHLIAGIRL33.