Yield: 4 Servings
1 tablespoon sesame oil
4 cloves garlic, minced
2 teaspoons minced ginger
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 cup natural chunky peanut butter
1 cup crushed tomatoes
6 cups reduced-sodium chicken broth
1 tablespoon fish sauce
6 ounces rice noodles
2 cups shredded green cabbage
1 cup canned bean sprouts, drained
1/4 cup chopped scallions
Chopped cilantro (optional)
1. In a soup pot, heat the oil over medium-high heat. Add the garlic, ginger and chicken. Cook 2 to 3 minutes, stirring occasionally, until chicken is no longer pink on the outside.
2. Dissolve the peanut butter in the crushed tomatoes; add the mixture to the soup pot along with the chicken broth and fish sauce and bring to a boil. Add the noodles; reduce heat to a gentle simmer and cook 5 minutes. Stir in the cabbage and cook another 5 minutes. Stir in the bean sprouts and scallions; turn off heat.
3. Ladle soup into bowls and top each with cilantro and peanuts if desired.
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