Thai Chicken Noodle Soup

 

Thai Chicken Noodle Soup

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

Ingredients
  

  • 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

Instructions
 

  • 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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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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