Cut chicken into cubes and measure out peanut butter, peanut sauce, and sweet chili sauce
Place sweet chili sauce, peanut butter and peanut sauce in a large gallon bag along with chicken
Shake the bag and massage the sauces into the chicken. Place in the fridge for 3-4 hours so the chicken can absorb the flavors.
Smash lemongrass stalk, finely dice ginger and deseed and chop chile peppers. Also measure out about 1 handful of snow pea sprouts
Bring chicken stock to a boil and add lemon grass stalk. After 5 min add the ginger and green chile peppers
After the chicken has marinated, place in a bowl so it is easier to cook.
In a large pan, add one tablespoon of peanut oil and cook chicken in batches. It took me about 3 batches to cook all the chicken.
Flip chicken over after about 5 minutes. You want the chicken to have a nice golden brown outside.
Place cooked chicken in a dish and set aside until it you are ready to add it to the soup.
Doesn't that look delicious? I recommend sprinkling it with salt to bring out the flavor.
Once the chicken is done, add the coconut milk to the soup.
Add the scallions, mushrooms and sprouts
Add shirataki noodles
When you are ready to eat, add the chicken so you don't overcook it.
An up close look at the finished dish. (:
YUM! If you want the soup to have a spicy thai flavor, I recommend adding red chili paste or any other Thai spice.
Check out my blog post on this soup! You can find it at hannahsglutenfreeadventure.tumblr.com
- 2.0 Boneless Skinless Chicken Breasts
- 1.0Tbsp Peanut Butter
- 1.5Tbsp Satay Peanut Sauce
- 1.0tsp Sweet Chili Sauce
- 5.0c Chicken Broth
- 1.0 Lemon Grass Stalk, Crushed
- 4.0 Scallions, diced
- 1.0 1/2 inch piece of ginger, peeled and diced
- 1.5 packages of shirataki tofu noodles
- 2.0 thai green chile peppers, seeded and thinly sliced
- 1.0c Coconut Milk
- 1.0Tbsp Lime Juice
- 1.0bnch Snow Pea Shoots