Thai Chicken and Noodle Soup
This Thai Chicken Noodle Soup recipe is from The Soup Bible, by Debra Mayhew, which is one of the best soup cookbooks out there. This version of chicken noodle soup could just become a staple in your house. Make a double batch and freeze it – it can get you through the winter. The turmeric and cayenne spice is excellent at clearing your sinuses after a hard day skiing. It goes equally well with white and red wine.
Recipe Alergies
Instructions
- 1.Heat oil in large pan.
- 2.Add garlic and sauté for 1 minute.
- 3.Add chicken and spices and sauté for 3-4 minutes.
- 4.Add stock, coconut milk, lime juice, peanut butter, and egg noodles.
- 5.Bring to a boil, reduce heat, cover pan and simmer for 15 minutes.
- 6.Add scallions, cilantro and season to taste with salt and pepper.
- 7.Heat shredded coconut and chili in a small dry skillet for 2-3 minutes, stirring frequently until the coconut is brown.
- 8.Pour soup into bowls and sprinkle with coconut and chili mixture.
Ingredients
- 1 tablespoon oil
- 1 garlic clove, minced
- 2 skinless boneless chicken breasts, chopped
- 1/2 - 1 teaspoon organic ground turmeric
- 1/4 - 1/2 teaspoon organic ground cayenne
- 1/2 cup coconut milk (the original recipe calls for grated creamed coconut, which can overpower the soup)
- 4 cups of chicken stock (if the soup gets to thick, add more)
- 2 tablespoons lime juice
- 2 - 4 tablespoons crunchy peanut butter
- 1 cup thread egg noodles, broken into small pieces
- 1 tablespoon chopped scallions
- 1 - 4 tablespoon chopped fresh cilantro
- Fine sea salt and organic ground black pepper, to taste
- Shredded coconut and finely chopped fresh red chili to garnish
