Chicken Pad Thai Soup

I have been dreaming about Chicken Pad Thai soup for two months. Chicken Pad Thai is by far my favorite dish. I love the combination of peanuts, lime, green onion and especially cilantro--also it's gluten and lactose free.  I might be the only one who thinks the smell of cilantro is orgasmic, but I don't care. I buried my face in that bushel of cilantro and had my way with it.

I can't think of anything more to say about this soup, except I think it's my best yet! I'm going to dive into the recipe and ingredients:



Ingredients:

1 large white onion
6 cloves of garlic
1 large red pepper
11/2 cups chopped peanuts
3 large chicken breasts
1 carton pre-sliced mushrooms
1 bushel green onions
1/4 cup chopped cilantro
2 24 oz cartons chicken stock
2 tbsp rice wine vinegar
3 tbsp lime juice
2 tbsp salt
1 tbsp pepper
2 tbsp sugar (Splenda)
1 tsp cayenne pepper

*I couldn't find bean sprouts for this recipe, or else I would totally put 1/2 bag of sprouts instead of mushrooms.

Recipe:

1. Add 2 tbsp vegetable oil to pot over medium heat. Evenly chop onions and garlic, let simmer for 5-7 minutes.

2. Rinse salt off the peanuts under warm water to make them easier to chop. Add red pepper and peanuts.

3. Cut chicken into bite-size pieces and combine with ingredients, let simmer for 5 minutes.

4. Add in the pre-sliced mushrooms, green onions and chopped cilantro.

5. Pour in chicken stock, turn up heat until boiling. Let boil for 30 minutes.

6. Turn down heat to add in rice wine vinegar, lime juice, salt, pepper, sugar, cayenne and I added some whole leaves of cilantro. Remember, flavor to your personal tastes. Turn up heat to a low boil for 30 more minutes.

For more of a Chicken Pad Thai feel, cook up some rice noodles and then pour the soup over the noodles.

I LOVE FLAVOR!

Jill, out.