Thai Peanut Chicken Noodle Soup

By vealam

Ingredients

• 1 (14 ounce) can coconut milk
• 1/4 cup red curry paste
• 4 cups chicken broth
• 1 pound boneless and skinless chicken breasts or thighs
• 1 cup sweet potato or butternut squash, peeled and diced
• 1/3 cup peanut butter
• 1 tablespoon tamarind concentrate or 1/4 cup lime juice
• 2 tablespoons fish sauce or soy sauce
• 2 tablespoons palm sugar or brown sugar
• 1/2 teaspoon turmeric
• 8 ounces mushrooms, sliced
• 1 red bell pepper, thinly sliced
• 6 ounces rice noodles
• 2 cups bean sprouts
• 1/4 cup cilantro, chopped
• 1/4 cup peanuts, toasted and coarsely chopped
• 2 green onions, sliced

Details

Servings 6
Preparation time 5mins
Cooking time 30mins
Adapted from closetcooking.com

Preparation

Step 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.
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.
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.
Add the mushrooms, red bell pepper and rice noodles and cook until the noodles are tender, about 5 minutes.
Mix in the bean sprouts, remove from heat and serve garnished with cilantro, chopped peanuts and green onions.

Slow Cooker: Optionally implement step 1, implement step 2 except place the ingredients into a slow cooker and cook on low for 6-10 hours or on high for 2-4 hours before continuing on with steps 3+ with the slow cooker on high.

Note: Use as much curry paste as you want to get the desired level of heat.

Note: Coconut milk tends to separate into a thick white part that rises to the top of the can and a clear liquid part that sinks to the bottom and the thick white part works perfectly as an oil. If your coconut milk was not separate, use 2 tablespoons of oil to cook the curry paste instead.

Option: If you have cooked chicken on hand you can use that instead of fresh.

Nutrition Facts: Calories 513, Fat 31g (Saturated 17g, Trans 0), Cholesterol 37mg, Sodium 1622mg, Carbs 33g (Fiber 5g, Sugars 11g), Protein 31g