Thai Peanut Chicken Noodle Soup

• 2 tablespoons peanut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 cups chicken broth
• 1 can (14 oz) coconut milk
• 2 tablespoons smooth peanut butter
• 1 teaspoon soy sauce
• 1/2 teaspoon red pepper flakes (optional)
• 1 pound chicken breast, sliced
• 2 cups spinach
• 8 oz rice noodles, cooked
• 2 green onions, sliced
• 1/4 cup unsalted peanuts, crushed
• Fresh cilantro leaves for garnish
• Lime wedges for serving

Steps

1. 1 Heat peanut oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Add garlic and ginger, sauté for another minute.
3. 3 Pour in chicken broth and coconut milk, stirring to combine.
4. 4 Stir in peanut butter, soy sauce, and red pepper flakes if using, until smooth.
5. 5 Add chicken slices and cook until fully cooked through.
6. 6 Stir in spinach until wilted.
7. 7 Add cooked rice noodles to the pot and gently toss to combine.
8. 8 Serve hot, topped with green onions, peanuts, cilantro, and a lime wedge.

Equipment

• Large pot
• Cutting board
• Knife
• Measuring cups and spoons

Variations

• Substitute chicken with tofu for a vegetarian option.
• Add mushrooms or bell peppers for extra veggies.

Substitutions

• Use almond butter if peanut allergies are a concern.
• Coconut milk can be subbed with a mix of water and creamed coconut for a lighter option.

Pairings

• Spring rolls
• Mango sticky rice

Nutrition

Tips

• For extra spice, add more red pepper flakes.
• Ensure noodles are just al dente before adding to the soup to prevent overcooking.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop.

Serving Suggestions

• Pair with a fresh cucumber salad.
• Serve with warm crusty bread on the side.

FAQ