Thai Peanut Chicken Noodle Soup

Name: Thai Peanut Chicken Noodle Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 1 can(s) coconut milk 14 oz; 3 Tbsp red curry paste; 4 c chicken broth; 1 lb boneless skinless chicken; 1/3 c peanut butter; 1/4 c lime juice; 2 Tbsp fish sauce; 1/4 c brown sugar; 1 tsp turmeric; 8 oz mushrooms sliced; 1 red bell pepper thinly sliced; 6 oz rice noodles; 2 c bean sprouts; 2 green onions sliced; 1/4 c cilantro chopped; 1/4 c chopped nuts

By barbara lentz
@blentz8

Love this soup spicy, sweet, creamy and delicious.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

Serves:

4 to 6

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1 can(s)

coconut milk 14 oz
3 Tbsp

red curry paste
4 c

chicken broth
1 lb

boneless skinless chicken
1/3 c

peanut butter
1/4 c

lime juice
2 Tbsp

fish sauce
1/4 c

brown sugar
1 tsp

turmeric
8 oz

mushrooms sliced
1

red bell pepper thinly sliced
6 oz

rice noodles
2 c

bean sprouts
2

green onions sliced
1/4 c

cilantro chopped
1/4 c

chopped nuts
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How to Make Thai Peanut Chicken Noodle Soup

Step-by-Step

Slice the chicken into thin pieces
Heat the thick part of the coconut milk with the red curry paste and let cook about a minute.
Add the coconut milk, chicken broth, chicken, peanut butter, lime juice, fish sauce, brown sugar and turmeric.
Bring to a boil and reduce to a simmer and simmer for 5 minutes or until chicken is done.
Add the mushrooms, red bell pepper and rice noodle and cook until noodles are done about 5 minutes.
Mix in the bean sprouts
Remove from heat and garnish with green onion, cilantro and nuts.

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