Description
This flavorful Thai Chicken Noodle Soup combines tender chicken, creamy coconut milk, and rich peanut butter with vibrant Asian-style chicken broth and fresh vegetables. Quick to prepare in just 25 minutes, this comforting soup features stir-fry rice noodles and garnishes like scallions, cilantro, lime, and sriracha for a perfect balance of savory, creamy, and spicy flavors.
Ingredients
Soup Base
- 32 ounces Asian-style chicken broth
- 13.5 ounces can coconut milk (regular or light)
Main Ingredients
- 2 cups cooked and cubed chicken
- 12-16 ounces frozen mixed vegetables
- 4 ounces stir-fry rice noodles
- 1/4 cup creamy peanut butter
Garnishes (optional)
- Sliced scallions
- Minced fresh cilantro
- Lime wedges
- Sriracha hot sauce
Instructions
- Prepare Soup Base: In a large heavy-bottomed pot over medium heat, combine the Asian-style chicken broth, coconut milk, cooked and cubed chicken, and frozen mixed vegetables. Cover the pot and bring the mixture to a gentle boil.
- Add Noodles and Peanut Butter: Add the stir-fry rice noodles to the boiling soup. Stir gently and cook for 6 to 8 minutes, or according to the package instructions, until the noodles are just tender. Then, stir in the creamy peanut butter until fully incorporated.
- Serve and Garnish: Serve the soup immediately, garnished with sliced scallions, minced fresh cilantro, lime wedges, and/or a drizzle of sriracha hot sauce according to your preference.
Notes
- Use regular or light coconut milk based on your preference for creaminess and calories.
- The soup can be adjusted in spiciness with the addition of sriracha.
- Frozen mixed vegetables provide convenience and a colorful mix of nutrients.
- Ensure noodles are not overcooked to maintain a nice texture.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid overcooking the noodles.
