Description
Turmeric and cayenne make this soup unique and bring a yellow ray of sunshine to dreary winter days. Add noodles and pineapple to keep things hearty.
Ingredients
Scale
- 1 T oil
- 2 minced garlic cloves
- 1 lb boneless, skinless chicken breasts (sliced in thin strips which is best accomplished when the meat is partially frozen)
- 1/2 t turmeric
- 1/4 t cayenne pepper
- pinch red chili flakes
- 1/2 can unsweetened coconut milk
- 3 1/4 c chicken stock
- Juice of 1/2 a lime
- 2 t lemon grass paste
- 1–2 t fish sauce
- 3 T pineapple juice and reserve the chunks
- 2 T crunchy peanut butter
- 1 c thin dried egg noodles
- 3 scallions, chopped
- 3 T cilantro, chopped
- 1/2 t sriracha
- Fried onions to garnish
- Chopped peanuts to garnish
- Chopped Cilantro to garnish
- Sliced Jalapeños to garnish (seeds in = spicy!)
Instructions
- Heat oil in a large-ish pot. Add garlic cloves and saute until light golden. Add the chicken, turmeric, pepper, and red chili flakes top pot. Stir fry for a few minutes until chicken is almost cooked. Add coconut milk, chicken stock, lime juice, lemon grass paste, fish sauce, and pineapple juice. Whisk in peanut butter.
- Simmer for a few minutes. Soup can be made until this point. To continue-while soup is simmering add the egg noodles and cook al dente according to package directions.
- Before serving, stir in scallions and cilantro. Add sriracha to taste at table. Fish sauce can also be added if you like a saltier flavor. Ladle soup into bowls and top with fried onions, cilantro, chopped peanuts, jalapenos, and small chunks of pineapple. Taste the sunshine!
- Category: Main
- Cuisine: Thai Inspired