Nut-Free Thai Chicken Noodle Soup


A “cold front” crept into the Florida coast this weekend. And by that, I mean it’s 3 degrees cooler with a tiny bit less humidity. But look, we take what we can get. So, I decided that even though it’s still warm out, I’m making soup!

One of my favorite soups is chicken noodle soup. However, I had some fresh ginger that needed to be used up, so I decided to put a Thai spin on this American classic and make a Nut-Free Thai Chicken Noodle Soup.

Peanuts and Thai chicken go hand-in-hand, but I wanted a nut-free soup so I went ahead and used sunflower seed butter instead. With a few fresh veggies – green onions, garlic, ginger, and bell pepper – and some pantry staples – chicken broth, sesame oil, fish sauce, and soy sauce – I was able to whip up a delicious, simple soup in no time!

Thai Sunbutter Chicken Noodle Soup Recipe

Thai Sunbutter Chicken Noodle Soup

Course:

Soup

Cuisine:

Thai

Servings: 4 servings

Calories: 572 kcal

Author: Carol Kicinski

  • 1
    tablespoon
    olive oil
  • 1
    teaspoon
    sesame oil
  • 1
    (2-inch) piece
    fresh ginger,
    grated
  • 4
    cloves
    garlic
    , minced
  • 3
    green onions
    , sliced
  • 1
    pound
    boneless
    , skinless chicken thighs, cut into ½-inch pieces
  • 6
    cups
    gluten-free chicken broth
  • ½
    cup
    Creamy SunButter
  • 1
    (14.5-ounce) can
    diced tomatoes,
    undrained
  • 1
    red bell pepper
    , seeded and sliced
  • Juice of 2 limes
  • 1
    tablespoon
    fish sauce
  • 1
    tablespoon
    tamari or gluten-free soy sauce
  • 1
    (6-ounce) package
    gluten-free rice noodles,
    rinsed
  • Optional garnishes: Sriracha sauce, bean sprouts chopped cilantro leaves, lime wedges

  1. Heat the olive and sesame oils in a Dutch oven or large stock pot over medium-high heat. Add the ginger, garlic, and green onions and sauté for about 60 seconds or until fragrant. Add the chicken, chicken broth, Sunbutter, tomatoes, bell pepper, lime juice, fish sauce, and soy sauce. Bring to a boil and stir until the SunButter is fully incorporated. Reduce heat, cover, and simmer for 30 minutes. Add the rice noodles and cook until tender, about 5 minutes.

  2. Serve with additional garnishes.

Nutrition Facts

Nut-Free Thai Chicken Noodle Soup

Amount Per Serving

Calories 572
Calories from Fat 198

% Daily Value*

Total Fat 22g
34%

Saturated Fat 3g
15%

Cholesterol 71mg
24%

Sodium 2093mg
87%

Potassium 1096mg
31%

Total Carbohydrates 58g
19%

Dietary Fiber 3g
12%

Sugars 4g

Protein 36g
72%

Vitamin A
23.5%

Vitamin C
103.6%

Calcium
12.9%

Iron
26.3%

* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.

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Post Author: cprcm