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
Units
Scale
- 1 tbsp (15 ml) oil
- 2 minced garlic cloves
- 1 lb (450 g) boneless, skinless chicken breasts (sliced in thin strips which is best accomplished when the meat is partially frozen)
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- pinch red chili flakes
- 1/2 can unsweetened coconut milk
- 3 1/4 c (780 ml) chicken stock
- Juice of 1/2 a lime
- 2 tsp lemon grass paste
- 1-2 tsp fish sauce
- 3 tbsp (45 ml) pineapple juice and reserve the chunks
- 2 tbsp (30 ml) crunchy peanut butter
- 1 c (240 ml) thin dried egg noodles
- 3 scallions, chopped
- 3 tbsp cilantro, chopped
- 1/2 tsp 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!
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Soup
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 380