Thai Chicken Soup (Noodless)

Name: Thai Chicken Soup (Noodless) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp sesame oil; 4 garlic cloves minced; 2 tsp ginger minced; 1 pound boneless skinless chicken thighs cut into 1 inch pieces; 1/4 cup natural chunky peanut butter; 1 cup crushed tomatoes; 6 cups reduced-sodium chicken broth; 1 tbsp fish sauce; 6 ounces rice noodles (save approx 8 carbs/serving if you omit); 2 cups shredded green cabbage; 1 cup canned bean sprouts drained; 1/4 cup chopped scallions; Add chopped cilantro or peanuts if desired

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 4

Ingredients

1 tbsp sesame oil4 garlic cloves, minced2 tsp ginger, minced1 pound boneless, skinless, chicken thighs, cut into 1 inch pieces1/4 cup natural, chunky peanut butter1 cup crushed tomatoes6 cups reduced-sodium chicken broth1 tbsp fish sauce6 ounces rice noodles (save approx 8 carbs/serving if you omit)2 cups shredded green cabbage1 cup canned bean sprouts, drained1/4 cup chopped scallionsAdd chopped cilantro or peanuts if desired

Directions

Makes 4 servings

1. In a large soup pot, heat the oil over medium-high heat. Add the garlic, ginger, and chicken. Cook 2 to 3 minutes, stirring occasionally, until chicken is no longer pink on the outside.
2. Dissolve the peanut butter i nthe crushed tomatoes; add the mixture to the soup pot along with teh shicken 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. Sitr in the bean sprouts and scallions; turn off the heat.
3. Ladle soup into bowls and top each with cilantro and peanuts if desired.

Number of Servings: 4

Recipe submitted by SparkPeople user ERINCD.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving