Nut-Free Thai Chicken Noodle Soup
A “cold front” crept into the Florida coast this weekend. And by that, I mean it’s 3 degrees cooler with a tiny bit less humidity. But look, we take what we can get. So, I decided that even though it’s still warm out, I’m making soup!
One of my favorite soups is chicken noodle soup. However, I had some fresh ginger that needed to be used up, so I decided to put a Thai spin on this American classic and make a Nut-Free Thai Chicken Noodle Soup.
Peanuts and Thai chicken go hand-in-hand, but I wanted a nut-free soup so I went ahead and used sunflower seed butter instead. With a few fresh veggies – green onions, garlic, ginger, and bell pepper – and some pantry staples – chicken broth, sesame oil, fish sauce, and soy sauce – I was able to whip up a delicious, simple soup in no time!
Nut-Free Thai Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 1 (2-inch) piece fresh ginger, grated
- 4 cloves garlic , minced
- 3 green onions , sliced
- 1 pound boneless , skinless chicken thighs, cut into ½-inch pieces
- 6 cups gluten-free chicken broth
- ½ cup Creamy SunButter
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 red bell pepper , seeded and sliced
- Juice of 2 limes
- 1 tablespoon fish sauce
- 1 tablespoon tamari or gluten-free soy sauce
- 1 (6-ounce) package gluten-free rice noodles, rinsed
- Optional garnishes: Sriracha sauce, bean sprouts chopped cilantro leaves, lime wedges
Instructions
- Heat the olive and sesame oils in a Dutch oven or large stock pot over medium-high heat. Add the ginger, garlic, and green onions and sauté for about 60 seconds or until fragrant. Add the chicken, chicken broth, Sunbutter, tomatoes, bell pepper, lime juice, fish sauce, and soy sauce. Bring to a boil and stir until the SunButter is fully incorporated. Reduce heat, cover, and simmer for 30 minutes. Add the rice noodles and cook until tender, about 5 minutes.
- Serve with additional garnishes.
Nutrition
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