Thai Street Noodle Chicken Soup
This isn’t the chicken noodle soup of your childhood. We’re kicking things up a notch with Thai spice and peanut butter – a dynamic flavour duo.
- Cooking time: 15 minutes
- Makes: 8 cups (2 L) for 4 servings
|1 tbsp (15 mL) peanut oil|
|1 onion, finely chopped|
|2 cloves garlic, minced|
|1 tbsp (15 mL) finely grated ginger|
|.5 lb (250 g) skinless boneless chicken thighs or breasts|
|½ tsp (2 mL) each turmeric and salt|
|3 tbsp (45 mL) red curry paste|
|1 carton (900 mL) chicken broth|
|1 can (400 mL) coconut milk, preferably light|
|¼ cup (60 mL) peanut butter|
|3 button mushrooms, thinly sliced|
|1 tomato, diced|
|1 tbsp (15 mL) each fish sauce and lime juice|
|4 oz (125 g) rice noodles, preferably about ¼-inch (1-cm) thick|
In a large pot, heat oil over medium heat. Add onion, garlic and ginger, stirring occasionally until soft, about 5 minutes. Meanwhile, very thinly slice chicken into bite-sized strips. Place in a bowl and toss with turmeric and salt. Add to onions and cook until chicken is done, about 2 minutes. Stir in curry paste.
Add broth, coconut milk, peanut butter and mushrooms. Bring to a boil, then cover, reduce heat and simmer about 10 minutes to allow flavours to blend, adding tomatoes to soup in the last 2 minutes. Stir in fish sauce, lime juice and salt to taste.
Meanwhile, break noodles in half and place in a large bowl. Cover with boiling water. Let stand until soft, about 5 minutes. Drain well.
Divide noodles between 4 large, deep soup bowls. Ladle soup over noodles. Garnish with cilantro, peanuts and a lime wedge.
Tip: For a vegetarian version, try substituting tofu for chicken and vegetable broth for chicken broth.
Per serving (¼ recipe): 430 calories, 19 g fat (7 g saturated fat, 0 g trans fat), 35 mg cholesterol, 1970 mg sodium, 41 g carbohydrate, 2 g fibre, 6 g sugars, 22 g protein