Combine basic (but still healthy) convenience foods with Asian flair for an almost instant bowl of comforting soup.
Author: Brianne @ Cupcakes & Kale Chips
Recipe type: Soup
One 32 oz. carton Swanson Thai Ginger Chicken Stock
1 can coconut milk (I used light)
About 2 cups cooked, shredded chicken
12-16 oz. bag frozen mixed vegetables (I like to use a Asian blend with broccoli, snap peas, carrots, and water chestnuts, but any mixture will do), or leftover veggies you have on hand
Up to ½ cup creamy peanut butter (see Note*)
2-4 oz. brown rice noodles (see Note**)
Combine the chicken broth, coconut milk, chicken and frozen vegetables in a saucepan and bring to a simmer over medium heat.
Simmer until vegetables have heated through, about 15 minutes.
Stir in the peanut butter.
Add the rice noodles, cover, remove from heat, and let sit for about 5 minutes, until the noodles are tender. If you are not serving right away, you may want to cook the noodles per package instructions separately just before serving, and ladle the soup over the cooked noodles in individual bowls. You can do the same with cooked wheat pasta (such as egg noodles) or cooked rice.
*The peanut butter can be left out if you have an allergy. I like the hint of peanut flavor from a quarter cup, the full half cup gives a bit more peanut flavor and richness.
**Can substitute regular wheat pasta or rice, but you will need to cook it longer, or add it already cooked.
Recipe by Cupcakes & Kale Chips at http://cupcakesandkalechips.com/2014/03/04/semi-homemade-thai-chicken-noodle-soup/