Featured Ingredient:
All of our products are certified organic, gluten-free and tested for heavy-metals.
Thai Chicken Noodle Soup
Jean from Smith & Truslow
6-8
15 minutes
25 minutes
Thai
Soups
All the comfort of chicken noodle soup with a Thai twist. Tender chicken and vegetables simmer in a rich broth of coconut milk, lime and crunchy peanut butter, warmed with our organic turmeric, cayenne and garlic. Finish with fresh cilantro, scallions and red pepper flakes for as much heat as you like. Use rice noodles to make it gluten-free. Contains peanuts.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, minced
- 2 carrots, minced
- 2 stalks celery, minced
- 1/2 teaspoon organic granulated garlic (or 2 cloves, minced)
- 3 lbs boneless chicken, cut into bite-size pieces
- 2 teaspoons organic ground turmeric
- 1 teaspoon organic ground cayenne
- 8 cups stock, add more if the soup gets too thick
- 1 cup coconut milk
- 4 tablespoons lime juice
- 3 to 4 tablespoons crunchy peanut butter
- 2 cups thin egg noodles, broken into small pieces (or rice noodles for gluten-free)
- 4 tablespoons chopped fresh cilantro
- 2 tablespoons chopped scallions
- 2 teaspoons red pepper flakes
Directions
- Heat the oil in a large pot over medium heat. Add the onion and sauté until translucent.
- Add the carrots, celery and garlic and sauté for 3 to 4 minutes.
- Add the chicken, turmeric and cayenne and sauté for 3 to 4 minutes.
- Stir in the stock, coconut milk, lime juice, peanut butter and noodles.
- Bring to a boil, then reduce the heat, cover and simmer for 15 minutes, until the chicken is cooked through (165°F) and the noodles are tender. Add more stock if the soup gets too thick.
- Stir in the cilantro and top with scallions and red pepper flakes to taste.
