Thai Chicken Noodle Soup

Serves 4 | Finish in 30 minutes

Adding the flavors of peanut and lemongrass to traditional chicken noodle soup gives a Thai flair and a rich new flavor.


1 tablespoon sesame oil,
1 tablespoon Litehouse Instantly Fresh Garlic,
2 teaspoons Litehouse Instantly Fresh Ginger,
1 pound boneless, skinless chicken breast,
½ cup Litehouse Thai Peanut Dressing,
1 cup crushed tomatoes,
6 cups reduced-sodium chicken broth,
6 ounces rice noodles,
1 teaspoon Litehouse Instantly Fresh Lemongrass,
2 cups shredded green cabbage,
1 cup bean sprouts,
¼ cup Litehouse Instantly Fresh Spring Onions plus more for garnish


1. In a large soup pot heat the oil over medium heat. Add in the garlic, ginger and chicken breast meat, cooking for 2-3 minutes until the chicken is no longer pink on the outside.

2. Add the tomatoes, dressing and chicken broth in with the chicken and bring to a boil. Add in the noodles and lemongrass then reduce the heat to low. Gently simmer the soup for 5 minutes.

3. Stir in the cabbage and cook for an additional 5 minutes. Remove the pot from the heat and stir in the bean sprouts and Litehouse Instantly Fresh Spring Onions. Ladle the soup into 4 bowls and top with a sprinkle of Litehouse Instantly Fresh Cilantro and a sprinkle of crushed peanuts, if desired.

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