Thai Chicken Noodle

I picked this recipe up from a book called The Soup Bible that a dear friend gave to me after learning of my penchant for making tasty soups. I've iterated it over the years and have relied on this hearty dish to delight at dinner parties and comfort nasty colds.

Ingredients

A couple tablespoons of veggie or canola oil

2 or 3 chicken breasts, cubed

1 heaping cup dutch or thread egg noodles

3 garlic cloves, minced

1 white onion, finely chopped

3 tablespoons cilantro, finely chopped

1 heaping teaspoon turmeric

1 heaping teaspoon chimayo or red chile powder

1 heaping teaspoon red peper flakes

2 or 3 tablespoons of shredded coconut (optional)salt and black pepper to taste

2 tablespoons lime juice

2 heaping tablespoons crunchy peanut butter

1 1/2 cans coconut milk

2 quarts chicken stock

A couple tablespoons of veggie or canola oil

2 or 3 chicken breasts, cubed

1 heaping cup dutch or thread egg noodles

3 garlic cloves, minced

1 white onion, finely chopped

3 tablespoons cilantro, finely chopped

1 heaping teaspoon turmeric

1 heaping teaspoon chimayo or red chile powder

1 heaping teaspoon red peper flakes

2 or 3 tablespoons of shredded coconut (optional)salt and black pepper to taste

2 tablespoons lime juice

2 heaping tablespoons crunchy peanut butter

1 1/2 cans coconut milk

2 quarts chicken stock

A couple tablespoons of veggie or canola oil

2 or 3 chicken breasts, cubed

1 heaping cup dutch or thread egg noodles

3 garlic cloves, minced

1 white onion, finely chopped

3 tablespoons cilantro, finely chopped

1 heaping teaspoon turmeric

1 heaping teaspoon chimayo or red chile powder

1 heaping teaspoon red peper flakes

2 or 3 tablespoons of shredded coconut (optional)salt and black pepper to taste

2 tablespoons lime juice

2 heaping tablespoons crunchy peanut butter

1 1/2 cans coconut milk

2 quarts chicken stock

Instructions

In your favorite soup pot, sauté onions in veggie or canola oil for a few minutes on medium to medium-high heat until they begin to turn golden brown. Add your diced chicken and garlic and cook, stirring frequently for 5 to 10 minutes so that the flavors can get to know each other. Once the chicken has started to cook a bit, add the turmeric, red chili powder and red pepper flakes. Stir the chicken/spice/onion mixture for a minute or so to toast the spices and open up their flavors.

After toasting the spices, add the chicken stock, bring to a boil and reduce to a simmer. Add peanut butter, lime juice, coconut milk, cilantro, shredded coconut and continue simmering, stirring occasionally until the chicken has cooked thoroughly.

At this point you can toss in at least one heaping cup of egg or rice noodles. Continue simmering soup, stirring occasionally until the noodles are done.

Taste the soup to add any final adjustments like a little extra lime or some additional peanut butter. Also feel free to experiment with other veggies like red bell pepper, zucchini, or even mushrooms!

Garnish with fresh cilantro. Serve immediately.

At this point you can toss in at least one heaping cup of egg or rice noodles. Continue simmering soup, stirring occasionally until the noodles are done.

Garnish with fresh cilantro. Serve immediately.