Thai Peanut Chicken Noodle Soup

Name: Thai Peanut Chicken Noodle Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Thai, Asian
Ingredients: 473 milliliters bean sprouts; 2 Tbsps palm sugar or brown sugar; 237 milliliters sweet potato or butternut squash, peeled and diced; 397 grams coconut milk; 946 milliliters chicken broth; 59 milliliters cilantro, chopped; 2 green onions, sliced; 227 grams mushrooms, sliced; 79 milliliters peanut butter; 59 milliliters peanuts, toasted and coarsely chopped; 1 red bell pepper, thinly sliced; 59 milliliters red curry paste; 170 grams rice noodles; 454 grams boneless and skinless chicken breasts or thighs; 2 Tbsps fish sauce or soy sauce; 1 Tbsp tamarind concentrate or 1/4 cup lime juice; 1 teaspoons turmeric

Thai Peanut Chicken Noodle Soup might be just the main course you are searching for. This dairy free recipe serves 6. One portion of this dish contains around 28g of protein, 29g of fat, and It can be enjoyed any time, but it is especially good for Autumn. This recipe is typical of Asian cuisine. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

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.

Ingredients you will need

Coconut Milk

Curry Paste

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Chicken Broth

Peanut Butter

Coconut Milk

Sweet Potato

Fish Sauce

Tamarind

Turmeric

Whole Chicken

Sugar

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.

Ingredients you will need

Sweet Potato

Whole Chicken

Soup

Equipment you will use

Immersion Blender

Add the mushrooms, red bell pepper and rice noodles and cook until the noodles are tender, about 5 minutes.

Ingredients you will need

Red Pepper

Rice Noodles

Mushrooms

Pasta

Mix in the bean sprouts, remove from heat and serve garnished with cilantro, chopped peanuts and green onions.

Ingredients you will need

Bean Sprouts

Green Onions

Cilantro

Peanuts

Equipment

Sauce Pan

Immersion Blender

Ingredients

Servings:

473milliliters

bean sprouts 2Tbsps

palm sugar or brown sugar 237milliliters

sweet potato or butternut squash, peeled and diced 397grams

coconut milk 946milliliters

chicken broth 59milliliters

cilantro, chopped 2

green onions, sliced 227grams

mushrooms, sliced 79milliliters

peanut butter 59milliliters

peanuts, toasted and coarsely chopped 1

red bell pepper, thinly sliced 59milliliters

red curry paste 170grams

rice noodles 454grams

boneless and skinless chicken breasts or thighs 2Tbsps

fish sauce or soy sauce 1Tbsp

tamarind concentrate or 1/4 cup lime juice 1teaspoons

turmeric

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Thai works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Botanica Wines Mary Delany Chenin Blanc. Reviewers quite like it with a 5 out of 5 star rating and a price of about 32 dollars per bottle.