Thai Chicken Noodle Soup
Recipe from Fitness

Thai Chicken Noodle Soup

by 2  people

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  • 1   tablespoon 
    sesame oil
  • 4   
    cloves garlic, minced
  • 2   teaspoons 
    minced ginger
  • 1   pound 
    boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2  cup 
    natural chunky peanut butter
  • 1   cup 
    crushed tomatoes
  • 6   cups 
    reduced-sodium chicken broth
  • 1   tablespoon 
    fish sauce
  • 6   ounces 
    rice noodles
  • 2   cups 
    shredded green cabbage
  • 1   cup 
    canned bean sprouts, drained
  • 1/4  cup 
    chopped scallions
    Chopped cilantro (optional)
    Chopped peanuts (optional)
In a 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.
Dissolve the peanut butter in the crushed tomatoes; add the mixture to the soup pot along with the 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.
Ladle soup into bowls and top each with cilantro and peanuts if desired.
Nutrition information
Per Serving: cal. (kcal) 467, Fat, total (g) 13, sat. fat (g) 2.7, fiber (g) 4, pro. (g) 39, Percent Daily Values are based on a 2,000 calorie diet
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