Thai Chicken Noodle Soup

By Bailey1_

Ingredients

• 1 tablespoon sesame oil
• 4 cloves garlic, minced
• 2 teaspoons minced ginger
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup natural chunky peanut butter
• 1 cup crushed tomatoes
• 6 cups reduced-sodium chicken broth
• 1 tablespoon fish sauce
• 6 ounces rice noodles
• 2 cups shredded green cabbage
• 1 cup canned bean sprouts, drained
• 1/4 cup chopped scallions
• Chopped cilantro (optional)

Preparation

Step 1

1.
In a soup pot, heat the oil over medium-high heat. Add the garlic, ginger and chicken. Cook 2 to 3 minutes, stirring occasionally, until chicken is no longer pink on the outside.

2.
Dissolve the peanut butter in the crushed tomatoes; add the mixture to the soup pot along with the chicken broth and fish sauce and bring to a boil. Add the noodles; reduce heat to a gentle simmer and cook 5 minutes. Stir in the cabbage and cook another 5 minutes. Stir in the bean sprouts and scallions; turn off heat.

3.
Ladle soup into bowls and top each with cilantro if desired.