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Thai Chicken Noodle Soup


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  • 1 tbsp sesame oil
  • 4 cloves garlic, minced
  • 2 tsp 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 tbsp 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)
  • Chopped peanuts (optional)


Servings 4
Level of difficulty Average
Cost Average budget


Step 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.

Step 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.

Step 3

Ladle soup into bowls and top each with cilantro and peanuts if desired.


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VIDEO: Chicken Quesadillas

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  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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