What's Cooking Friday

Today we are having Thai Chicken Noodle Soup.  The recipe below comes from Fitness Magazine, but I tweek mine slightly.  My husband does not like and I am allergic to peanuts, so I do not use the peanut butter and peanuts.  I add about a half a can of coconut milk (unsweetened) and the juice of a lime.  I also try to get fresh bean sprouts instead of canned and use a can of straw mushrooms diced.   

Thai Chicken Noodle Soup

Ingredients

• 1 tablespoon sesame oil

• 4 cloves garlic, 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)

Directions

1. 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.
2. 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.
3. Ladle soup into bowls and top each with cilantro and peanuts if desired.