Thai Chicken Noodle Soup

4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Thai Chicken Noodle Soup calories by ingredient
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from Fitness Magazine from Fitness Magazine
Number of Servings: 6


    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


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.

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Member Ratings For This Recipe

  • This is a very nice recipe and I really like that it used no prepackaged sauces. (YAY!) Personally, I'd only use fresh beansprouts, as it is the Thai way to have enjoy the crunch, and it makes such a nice texture contrast. - 8/22/11

    Was this review helpful?   yes  No
  • Delicious! Some changes I made - I used chicken broth, a full can of tomatoes, a full pack of bean sprouts (2 cups) and added some mushrooms (I mistakenly thought the recipe called for them). It turned out DELICIOUS! - 4/16/11

    Was this review helpful?   yes  No
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