Thai Chicken Noodle Soup
- Number of Servings: 6
Ingredients
1 T sesame oil4 garlic cloves, minced2 t minced ginger root3 skinless/boneless chicken breasts1/4 cup natural chunky peanut butter1 cup crushed tomatoes6 cups natural chicken broth1 T fish sauce6 oz. rice noodles1 cup bean sprouts (canned is fine)1/4 c chopped scallionsgarnish: chopped peanuts, cilantro
1. In a soup pot, heat the oil over medium-high heat. Add the garlic, ginger, and chicken. Cook 2-3 minutes, stirring occasionally, until chicken is no longer pink on the outside.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 448.3
- Total Fat: 17.0 g
- Cholesterol: 45.6 mg
- Sodium: 948.9 mg
- Total Carbs: 43.6 g
- Dietary Fiber: 5.0 g
- Protein: 30.3 g
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