Thai Chicken Noodle Soup


Thai Chicken Noodle Soup

Carol Kicinski
Prep Time 25 mins
Cook Time 40 mins
Course Mains
Servings 2


  • 0.5 tablespoon olive oil
  • 0.5 teaspoon sesame oil
  • 1 1-inch piece fresh ginger, grated
  • 2 cloves garlic minced
  • 1/2 bunch (3-4) green onions sliced
  • 0.5 pound boneless skinless chicken thighs, cut into ½-inch pieces
  • 3 cups gluten-free chicken broth
  • 0.25 cup Creamy SunButter
  • 0.5 14.5-ounce can diced tomatoes, undrained
  • 0.5 red bell pepper seeded and sliced
  • Juice of 2 limes
  • 0.5 tablespoon fish sauce
  • 0.5 tablespoon tamari or gluten-free soy sauce
  • 0.5 6-ounce package gluten-free rice noodles, rinsed
  • Optional: Sriracha sauce


  • Heat the olive and sesame oils in a Dutch oven or large stock pot over medium-high heat. Reduce heat, cover, and simmer for 30 minutes.
  • 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.
  • Add the rice noodles and cook until tender, about 5 minutes.
  • Serve with additional garnishes.
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