Al Fresco with Autumn: Thai Chicken Noodle Soup

With the cold, flu and holiday party seasons in full swing, it’s no wonder a lot of us feel beat down this time of year. Cranky kids, stressful holiday travel and work party hangovers can really take their toll. This soup is the cure for what ails you. It’s my “go-to” recipe when I need a healthy, comforting pick-me-up. The prep takes a little time but once your veggies are chopped it’s virtually all drop and simmer – so as long as you can wield a knife you’ll have no trouble getting this dish on the dinner table.

Thai Chicken Noodle Soup

Time: 60 min

Serves: 3-4

  • 1 package Pad Thai Noodles – rice noodles cooked and seasoning pack set aside
  • 24 oz chicken broth
  • 8 oz coconut milk
  • 1 large bunch basil – chopped
  • 2 green onion stalks – diced
  • 1 cup shiitake mushrooms – sliced
  • 1 cup carrots – julienned
  • 1 cup snap peas
  • 1 cup napa cabbage – chopped
  • 1 lb chicken breast or loin – cubed
  • 1 tsp fresh ginger – minced
  • 1 tsp fresh garlic – minced
  • Sriracha to taste
  1. Pour the chicken broth, coconut milk and thai peanut seasoning (no noodles yet!) in to your pot and add the fresh ginger and garlic – allow to simmer for 10 minutes on low.
  2. Next, add the chicken and mushrooms and let simmer for 5 minutes. Then add the snap peas and carrots and let simmer for 3 minutes, followed by the napa cabbage and basil.
  3. Remove from heat and stir evenly, adding a little squirt of Sriracha if your family likes a spicy kick.
  4. Prep each serving bowl with a large scoop of the cooked rice noodles you set aside, and a generous ladle of your soup mixture. There should be lots of broth!
  5. Sprinkle some chopped green onions on top and you’re good to go. Enjoy and be well.

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