Thai Peanut Chicken Noodle Soup

Dairy Free
Health score
25%
Thai Peanut Chicken Noodle Soup
30 min.
6
543kcal

Suggestions


Elevate your mealtime with the irresistible flavors of this Thai Peanut Chicken Noodle Soup! In just 30 minutes, you can whip up a deliciously satisfying dish that is perfect for lunch or dinner. With every spoonful, you’ll be transported to the vibrant streets of Thailand, where aromatic spices and comforting noodles come together in a symphony of taste.

This dairy-free delight is not only scrumptious but also packed with wholesome ingredients, making it a nutritious main course option for the whole family. The creamy coconut milk melds beautifully with rich peanut butter and zesty lime, creating a broth that’s bursting with flavor. Meanwhile, tender chicken and hearty sweet potatoes provide both protein and essential nutrients, ensuring you stay energized throughout the day.

What sets this recipe apart is the fresh crunch of bean sprouts and the bright colors of red bell pepper, making every bowl a feast for the eyes as well as the palate. Plus, it’s customizable! Adjust the spice with red curry paste, and you can easily make this dish your own. Serve it hot, and don’t forget the finishing touches of cilantro, toasted peanuts, and green onions for that perfect crunch. Get ready to impress your friends and family with this delightful Thai-inspired creation that’s sure to become a favorite!

Ingredients

  • cups bean sprouts 
  • tablespoons brown sugar 
  • cup butternut squash diced peeled
  • 14 ounce coconut milk canned
  • cups chicken broth 
  • 0.3 cup cilantro leaves chopped
  •  green onions sliced
  • ounces mushrooms sliced
  • 0.3 cup peanut butter 
  • 0.3 cup peanuts toasted coarsely chopped
  •  bell pepper red thinly sliced
  • 0.3 cup curry paste red
  • ounces rice noodles 
  • pound chicken breasts boneless skinless
  • tablespoons soya sauce 
  • tablespoon tamarind concentrate or 
  • 0.5 teaspoon turmeric 

Equipment

  • sauce pan
  • immersion blender

Directions

  1. Heat the thick part from the top of the can of coconut milk in a large saucepan over medium heat, add the the curry paste and let them sizzle until fragrant, about a minute.
  2. Add the coconut milk, chicken broth, chicken, sweet potato, peanut butter, tamarind, fish sauce, sugar and turmeric, bring to a boil reduce the heat and simmer until the chicken is cooked and the sweet potato is tender, about 15-20 minutes.
  3. Remove the chicken from the soup, shred or slice it and optionally puree the sweet potato with a hand blender before returning the chicken to the soup.
  4. Add the mushrooms, red bell pepper and rice noodles and cook until the noodles are tender, about 5 minutes.
  5. Mix in the bean sprouts, remove from heat and serve garnished with cilantro, chopped peanuts and green onions.

Nutrition Facts

Calories543kcal
Protein19.66%
Fat47.31%
Carbs33.03%

Properties

Glycemic Index
47.38
Glycemic Load
15.41
Inflammation Score
-10
Nutrition Score
30.819130451783%

Flavonoids

Luteolin
0.12mg
Kaempferol
0.17mg
Quercetin
0.88mg

Nutrients percent of daily need

Calories:542.57kcal
27.13%
Fat:29.57g
45.49%
Saturated Fat:16.73g
104.58%
Carbohydrates:46.44g
15.48%
Net Carbohydrates:40.72g
14.81%
Sugar:13.85g
15.39%
Cholesterol:51.52mg
17.17%
Sodium:1273.03mg
55.35%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:27.64g
55.28%
Vitamin A:4773.4IU
95.47%
Vitamin B3:14mg
69.99%
Manganese:1.39mg
69.62%
Selenium:38.75µg
55.36%
Vitamin C:40.34mg
48.9%
Vitamin B6:0.87mg
43.71%
Phosphorus:416.67mg
41.67%
Magnesium:120.36mg
30.09%
Copper:0.57mg
28.36%
Potassium:970.4mg
27.73%
Vitamin B2:0.44mg
25.71%
Vitamin B5:2.36mg
23.63%
Fiber:5.72g
22.87%
Folate:90.89µg
22.72%
Vitamin K:23.37µg
22.26%
Iron:3.46mg
19.2%
Vitamin B1:0.28mg
18.46%
Vitamin E:2.35mg
15.64%
Zinc:2.16mg
14.4%
Calcium:82.74mg
8.27%
Vitamin B12:0.23µg
3.77%
Vitamin D:0.15µg
1.01%