THAI PEANUT NOODLE SOUP

facebook share image   twitter share image   pinterest share image   E-Mail share image



THAI PEANUT NOODLE SOUP image

Categories     Soup/Stew     Chicken     Vegetable     Quick & Easy     Dinner     Simmer

Yield 4 small, deep bowls

Number Of Ingredients 17

3 cans of Swanson's chiken broth (you can prepare this from scracth if you prefer)
1 can coconut milk
1 bag of Maifun Rice noodles (any brand will do, this is just my preference)
2 chicken breasts thinly sliced (can substitute shrimp)
1 teaspoon cayenne pepper
1 teaspoon cumin powder
2 teaspoons red chili powder
3 teaspoons of minced garlic
1/2 cup of fresh cilantro (chopped)
1 whole onion (chopped, thinly sliced)
2 red (thai) chili peppers
1/2 cup of crushed peanuts
3 tabelspoon of CRUNCHY peanut butter
3 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon of olive oil
Salt and pepper to taste

Steps:

  • In a frying pan, heat both oils together, and throw in the minced garlic. Sautee for a minute, then add chicken, cayenne pepper, chili powder, and cumin. Sautee until chicken is fully cooked. Simultaneously heat chicken broth in the stovetop pot, and add coconut milk once the broth reaches a simmering point. Add salt and pepper (approximately a tablespoon of each), and sugar. Simmer for a few minutes, then add cooked chicken, along with the onion and cilantro, and crunchy peanut butter, and allow this to simmer together for 10 - 15 minutes. While this is simmering, crush the peanuts and chop the red (thai) chili pepper, and set to the side. You may also want to chop up some more fresh cilantro, and set that to the side. All three of these ingredients are great garnishes on top of the finished soup. Now, the broth should be ready, but before taking it off of the heat, add the rice noodles directly into the pot of simmering broth, and allow the noodles to soften. Rice noodles are very thin, so this should only take 3-5 minutes! Remove the pot from the heat, and serve instantly. Use kitchen tongs to serve noodles into a deep bowl, then ladel broth over the top. Garnish with peanuts, chili, and cilantro... grab your chopsticks and a large spoon... and enjoy!! Goes very well with a light, sweet, bubbly Moscato wine!

There are no comments yet!