Spicy Peanut Ginger Noodle Soup

There’s nothing I love more on a freezing cold night than cozying up to a big bowl of comforting soup! It takes about 20 minutes from start to finish. It’s all the flavors bright citrus from the lime, creamy from the coconut milk, nutty from the peanut butter and spicy from the ginger and sambal. It’s healthy and everything that you want in a bowl. It’s probably my new favorite soup! You can also switch up the vegetables if you wish as well.

Ingredients

• 1 tbsp. sesame oil
• 3 garlic cloves, peeled and thinly sliced
• 1 inch peeled ginger, grated
• 1 tbsp. sambal or chili paste
• 3 green onions, chopped
• 4 cups unsalted chicken stock
• 1/2 cup creamy peanut butter
• 1/3 cup soy sauce
• 1 can unsweetened coconut milk
• 1 cup shredded rotisserie chicken
• 1 large bunch of broccoli florets
• 1 cup crimini mushrooms, sliced
• 1/2 cup cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1n lime, zest and juice
• 8 ounce package of rice noodles

Directions

In a large pot over medium high heat add the sesame oil. When the oil is rippling add in the garlic, ginger, sambal and the white parts of the green onions. Cook all together until fragrant and translucent. Then add in the mushrooms and continue to cook until they are golden. Pour in the chicken stock, peanut butter, coconut milk and soy sauce. Whisk all together until it’s all combined. Add in the broccoli and shredded chicken continue to simmer on medium for about five minutes. Keep that bright green in the broccoli. Then add in the lime. Season to taste.

In a small separate bowl place the rice noodles and cover with hot water for about 20 minutes until they are soft and tender but still have a slight chew. Once cooked then drain the water.

To plate it up grab your favorite large bowl, add noodles, the beautiful soup over the top and then garnish with lime wedges, green parts of the scallions, cilantro and mint! Serve immediately!!