Thai Chicken Noodle dish.

Yes, a few posts ago I wanted to make a soup dish... but this version ended up having so much STUFF in it that it's more of a noodle dish than soup. Here is the final version...

2T- Sesame Oil
5 cloves garlic, sliced
powdered ginger generously poured over
chicken thighs- cut into cubes (I think I used about 2#)

I browned the chicken (just until the pink was all gone) in a VERY large soup pot
I added

1/2C- Peanut Butter
1C- Tomato puree
6C- Chicken Broth
2T- Fish Sauce
1 large coconut milk (24oz?)
1T- Thai Curry Paste
1tea (approx) soy sauce

Brought all to a boil

added 1 package of rice noodles & cooked for 5 minutes

added 1 small cabbage that I HIGHLY recommend gets shredded (I chopped mine and regret it)- cook that for 5 minutes

add juice of 2 fresh squeezed limes
1 can of rinsed and drained bean sprouts
1/4C- scallions
cilantro
Cooked that for about 5 more minutes and killed the heat.


I would give it a strong B+ but since my husband is a pretty picky person-- I'll put his feedback of the whole thing later after he has some... ;)

8-29-12 UPDATE: I sold it to him as a noodle dish instead of a soup... my husband bought it and REALLY liked it. I would say from his perspective, it was an A dish. I think it would have been an A dish if I shredded the cabbage instead of chopped it up.