This soup is a great combination of sweet and spicy with the added nuttiness from the peanut butter and the brightness from the citrus. It’s pretty spicy, so you can adjust the cayenne pepper to make it milder if you like. Also, I love cilantro. If you are not sure that you love cilantro, maybe just add a little at a time and taste. Lastly, I did not use natural peanut butter. Although I am a fan, I was afraid it would make the soup too oily.
Thai Chicken Noodle Soup
- 1 TBSP canola or vegetable oil
- 2 lb boneless, skinless chicken cut into 1-inch cubes
- 1 ½ tsp turmeric
- 1 tsp cayenne pepper
- 1 TBSP fresh, minced garlic
- 5 cups chicken stock
- 1 can coconut milk
- ½ cup creamy peanut butter
- 1 TBSP fresh lemon juice
- 1 TBSP fresh lime juice
- 2 tsp granulated sugar
- ¼ cup thinly sliced scallions or green onion
- ½ cup finely chopped cilantro
- 2 cups egg noodles
- chopped toasted peanuts for garnish
- In a large pot add oil and turn heat to medium-high. Add cubed chicken. Brown chicken, stirring often. Sprinkle turmeric, cayenne pepper, and garlic over the chicken and stir frequently to avoid burning. Quickly add chicken stock and coconut milk and stir. Add creamy peanut butter, lemon and lime juice, sugar, scallions, and cilantro. Let the soup come to a gentle boil and then simmer for 20 minutes.
- Bring soup to a boil and add egg noodles. Boil until noodles are cooked-through (see package for directions).
- Ladle soup into individual bowls. Garnish each bowl with chopped peanuts and serve.