March 13, 2011

Healthy Recipe: Thai Chicken Noodle Soup

Posted in Diet, Health, Healthy Eating, Healthy Recipe, Nutrition, Recipe at 9:30 PM by lanaholt

Recipes developed by Marge Perry (

Instead of: Chicken Pad Thai
Try: Thai Chicken Noodle Soup

Why it’s healthier: Made with fewer noodles, this soup packs lots of vegetables, creating a low-cal dish that’s supersatisfying.

4 servings Prep: 10 minutes
Cook: 17 minutes

View Nutrition Facts

1  tablespoon  sesame oil
4    garlic cloves, minced
2  teaspoons  minced ginger
1  pound  boneless, skinless chicken thighs, cut into 1-inch pieces
1/2  cup  natural chunky peanut butter
1  cup  crushed tomatoes
6  cups  reduced-sodium chicken broth
1  tablespoon  fish sauce
6  ounces  rice noodles
2  cups  shredded green cabbage
1  cup  canned bean sprouts, drained
1/4  cup  chopped scallions
Chopped cilantro (optional)
Chopped peanuts (optional)


In a soup pot, heat the oil over medium-high heat. Add the garlic, ginger and chicken. Cook 2 to 3 minutes, stirring occasionally, until chicken is no longer pink on the outside.

Dissolve the peanut butter in the crushed tomatoes; add the mixture to the soup pot along with the chicken broth and fish sauce and bring to a boil. Add the noodles; reduce heat to a gentle simmer and cook 5 minutes. Stir in the cabbage and cook another 5 minutes. Stir in the bean sprouts and scallions; turn off heat.

Ladle soup into bowls and top each with cilantro and peanuts if desired.


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