Thai Pantry Soup

Thai Pantry Soup

Carol Kicinski
Prep Time 15 mins
Cook Time 20 mins
Servings 4

Ingredients
  

  • 1 tablespoon olive or vegetable oil
  • 1/2 medium onion chopped
  • 2 carrots. sliced
  • Kosher or fine sea salt
  • Black pepper
  • 2 1/2 cups gluten free chicken or vegetable broth
  • 1/4 cup creamy Sunbutter
  • 1 1/2 tablespoons tamari gluten free soy sauce, fish sauce or liquid aminos
  • 1 1/4 Tablespoons honey
  • Juice of 2 limes
  • 1 tablespoon or to taste chili garlic sauce
  • 1 can garbanzo beans drained & rinsed
  • 3/4 cup corn canned, frozen or fresh
  • 1 1/2 cups cooked chicken shredded
  • 6 ounces gluten free pasta
  • 3 green onions chopped

Instructions
 

  • Heat the oil in a Dutch oven or large stock pot over medium-high heat. Add the onions and carrots with a large pinch of salt and pepper and cook for 5 minutes or until the onions are transparent.
  • Add the stock, Sunbutter, tamari, honey, lime juice, and chili garlic sauce. Cook, stirring, until the Sunbutter melts. Add the beans, corn, and chicken. Raise heat and bring to a boil. Add the pasta and cook until tender, about 10 minutes.
  • Garnish the soup with chopped green onions or cilantro.
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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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