Spicy Thai Chicken Noodle Soup

I have recently become obsessed with Pinterest. I'm probably late on this one but if you haven't joined the world of pinning, I highly recommend it. Or, possibly not, if you want to actually get anything else done. It tends to suck up a lot of time. But if you don't mind spending some extra minutes (or hours) perusing recipes, pictures of cute animals, fashionable shoes, etc. then it's definitely worth it. My boards on Pinterest focus mostly on food of course with some cute baby stuff and fancy shoes thrown into the mix. Follow me here if you're interested in checking it out!

Anyway, I made my first recipe from Pinterest last night and since I can't actually follow a recipe without adding my own spin, I decided to finally write a post and share it with you here. The original recipe is from Fitness Magazine and looks quite delicious. I just thought it lacked a little spice and seasoning so I added a few things and adjusted to my taste. As for the spiciness, you can add as much or as little as you like depending on your taste buds. I think the bit of Sriracha (Thai hot sauce) in the soup adds a great warmth without being too spicy and then any extra on top works for a true kick. Also, this made a ton of soup. We like leftovers so no problems here but you could easily cut back on the amount of broth and noodles and make less soup. When the noodles are added to the broth, they suck up a lot of liquid. If you'd like even less soupiness, this could easily become more of a stirfry than a soup by cutting back on the broth. Either way, it's a very yummy way to experiment.

Spicy Thai Chicken Noodle Soup

• 1 tbsp sesame oil (vegetable oil would also work)
• 2-3 cloves garlic, minced
• 2 inch piece of fresh ginger, grated
• 1 lbs. boneless skinless chicken thighs, cut into 1 inch cubes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chunky peanut butter
• 1 cup crushed tomatoes
• 2 tbsp fish sauce (or 1 tbsp soy sauce)
• 1 tbsp Sriracha
• 6 cups low sodium chicken or vegetable stock
• 12 oz bag of broccoli slaw (shredded broccoli and carrots)
• 10 oz bag shredded green cabbage
• 8 oz brown rice noodles
• 1 cup canned bean sprouts, rinsed and drained

In a large soup pot, heat oil over medium heat.

Season chicken with salt and pepper.

Add garlic, grated ginger and seasoned chicken to the hot oil, before oil starts to smoke.

Saute until the chicken is no longer pick on the outside, about 10 minutes.

Stir the peanut butter into the crushed tomatoes.

Add tomato/peanut butter mixture, fish sauce, Sriracha and stock to the pot.

Bring the mixture to a boil. (Comes to a boil quicker if you put the lid on the pot.)

Stir broccoli slaw into the soup, reduce heat back to medium and cook for about five minutes.

While broccoli is cooking, soak the rice noodles in hot water.

Drain the rice noodles and add them along with the green cabbage to the soup.

Cook for another 3-5 minutes.

Add a pinch of salt or a bit more fish stock if needed.

Turn the heat off and stir in the bean sprouts.

Top with more Sriracha, according to taste.

Print recipe here