Thai Pantry Soup
Servings: 6 servings
Calories: 398kcal
Ingredients
- 1 tablespoon olive or vegetable oil
- 1 medium onion , chopped
- 2 carrots. sliced
- Kosher or fine sea salt
- Black pepper
- 4 cups gluten free chicken or vegetable broth
- 1/3 cup creamy Sunbutter
- 2 tablespoons tamari, gluten free soy sauce, fish sauce or liquid aminos
- 2 tablespoons honey
- Juice of 2 limes
- 1 tablespoon (or to taste) chili garlic sauce
- 2 cans beans (garbanzo, white bean, black, pinto…) rinsed and drained
- 1 cup corn (canned, frozen, fresh…)
- 2 cups cooked chicken , shredded
- 8 ounces gluten free pasta
- 2 green onions, chopped or ½ cup fresh cilantro chopped
Instructions
- Heat the oil in a Dutch oven or large stock pot over medium-high heat. Add the onions and carrots with a large pinch of salt and pepper and cook for 5 minutes or until the onions are transparent.
- Add the stock, Sunbutter, tamari, honey, lime juice, and chili garlic sauce. Cook, stirring, until the Sunbutter melts. Add the beans, corn, and chicken. Raise heat and bring to a boil. Add the pasta and cook until tender, about 10 minutes.
- Garnish the soup with chopped green onions or cilantro.
Notes
Nutrition facts calculated with low-sodium broth and low-sodium soy sauce.
Nutrition
Calories: 398kcal | Carbohydrates: 52g | Protein: 20g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 390mg | Potassium: 308mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3535IU | Vitamin C: 12mg | Calcium: 44mg | Iron: 2mg