By Taylor Bridell
Chicken Pad Thai Soup
4 steps
Prep:10minCook:20min
If you’re a Pad Thai fan like me, you will LOVE this soup! Think cozy ramen vibes with tons of flavor. Perfect for a cold day & comes together in 20 minutes!
Updated at: Thu, 17 Aug 2023 05:36:39 GMT
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Ingredients
6 servings
2 Tbspolive oil
1onion
small, sliced
2carrots
peeled & cut in half then thinly sliced
1red pepper
sliced
0.5jalapeño
seeded & minced
1 inchfresh ginger
minced
5 cupschicken broth
I used low sodium
15 ozcan full-fat coconut milk
2 Tbspsoy sauce
1 Tbspfish sauce
1 Tbspcreamy peanut butter
½ Tbspsriracha
2 cupschicken
shredded cooked, rotisserie works great
0.5 boxrice noodles
Cooked & rinsed
cilantro
chopped
lime wedges
Instructions
Step 1
In a large pot, add olive oil & heat over medium-high heat until shimmering. Add in onions & carrots, sauté for 3 minutes until slightly softened
Step 2
Add jalapeño, red pepper, garlic & ginger, sauté for 3 minutes longer. Then pour in chicken broth, coconut milk, pad Thai sauce ingredients, cooked chicken then bring to a simmer for 10 minutes.
Step 3
Meanwhile, cook rice noodles according to package then rinse under cold water. Add noodles to soup, chopped cilantro & stir.
Step 4
Serve in bowls (I use tongs to grab noodles/contents of soup then ladle broth over the top) with more cilantro & squeezed lime! Leftovers stay good for 3 days in fridge ♥️
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