Main Dishesclosetcooking
Thai Peanut Chicken Noodle Soup
A quick, easy and tasty Thai style curried sweet potato and peanut chicken noodle soup.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- blender
📝 Preparation Steps
1
Heat the thick part from the top of the can of coconut milk in a large saucepan over medium heat, add the the curry paste and let them sizzle until fragrant, about a minute.
coconut milk1 (14 ounce) can
2
Add the coconut milk, chicken broth, chicken, sweet potato, peanut butter, tamarind, fish sauce, sugar and turmeric, bring to a boil reduce the heat and simmer until the chicken is cooked and the sweet potato is tender, about ⏱️ 15-20 minutes.
coconut milk1 (14 ounce) canchicken broth4 cups
3
Remove the chicken from the soup, shred or slice it and optionally puree the sweet potato with a hand blender before returning the chicken to the soup.
4
Add the mushrooms, red bell pepper and rice noodles and cook until the noodles are tender, about ⏱️ 5 minutes.
mushrooms, sliced8 ouncesred bell pepper, thinly sliced1rice noodles6 ounces
5
Mix in the bean sprouts, remove from heat and serve garnished with cilantro, chopped peanuts and green onions.
bean sprouts2 cups
Nutrition Facts
calories
Calories 513
fat Content
Fat 31g
fiber Content
Fiber 5g
sugar Content
Sugars 11g
sodium Content
Sodium 1622mg
protein Content
Protein 31g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 37mg
carbohydrate Content
Carbs 33g
saturated Fat Content
Saturated 17g
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