Pad Thai Soup with chicken ~ quick and easy soup with the flavors of Pad Thai. Spicy, lightly sweet with a hint of tangy lime and layers of delicious flavor!
I love a good challenge! Usually it’s coming up with a meal from what’s in the fridge the day before grocery shopping. This time I was invited to participate in the food blogger recipe challenge with JSL Foods to come up with a unique recipe using their Fortune Udon Noodles.
We all love an easy meal that whips up quickly that doesn’t taste or look like one. Am I right? I also happen to love a good soup recipe and when I can turn a favorite dish into a soup well, all the better.
Here in Michigan where we live I can never have enough soup recipes in the my arsenal to get us through the winter. They can be brutal here!
The timing of this contest was just right and let me combine two favorite: spicy Pad Thai and Chicken Noodle Soup.
Boneless chicken meets fresh vegetables, herbs and spices along with the Fortune Udon Noodles Chicken and in under 30 minutes you have a delicious soup with layers of bold flavor.
What are Fortune Udon Noodles?
Udon noodles are a type of thick noodle often used in Japanese cooking. JSL Foods, the manufacturer of Fortune Udon Noodles is a third generation, family owned business in Los Angeles since 1951. They are a leading manufacturer and marketer of Asian Noodles and Wrappers, Long Goods Pasta and Baked Goods.
The ingredients for this recipe can easily be found at the grocery store. Fortune Udon Noodles are available locally at Meijer in the refrigerated section. They contain just 4 ingredients plus a delicious flavor packet. This simple combo provides the base for creative dishes like this Pad Thai Soup among many others. The possibilities are endless!
Of course, if you’re looking for an actual authentic Pad Thai Recipe, try this one from Pip and Ebby.
What’s in Pad Thai Soup?
- olive oil
- boneless skinless chicken breasts (or thighs)
- match stick carrots
- red bell pepper
- garlic cloves
- fresh ginger
- chicken stock
- soy sauce
- fresh lime juice
- sriracha
- smooth peanut butter
- Fortune Udon Noodles Chicken
- canned bean sprouts
- fresh cilantro
- canned lite coconut milk
- Optional garnish: chopped peanuts
How do I make Pad Thai Soup?
Drizzle the olive oil into a soup pot, add the bite size pieces of chicken then season with salt and pepper and cook 2 minutes (chicken won’t be cooked through at this point).
Add the match stick carrots and bell pepper. You can chop the carrots yourself or buy them already cut as match sticks in the grocery store. Cook 2 minutes then grate in the garlic and fresh ginger and cook 1 more minute.
Pour the chicken stock, soy sauce, lime juice and sriracha then bring to a boil and blend in the peanut butter, stirring to completely combine.
Reduce the heat and add the flavor packet (don’t add the noodles yet), bean sprouts and cilantro then stir well and continue cooking 3-4 minutes or until the vegetables are tender and the chicken cooked through.
Shake the can of coconut milk well then add it to the soup along with the Fortune noodles. Cover and simmer 3 minutes or until the noodles are tender.
Ladle soup into bowls, garnish with extra cilantro and chopped peanuts then serve right away.
Enjoy!
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Chicken Pad Thai Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless chicken breasts cut in bite size pieces
- 1 cup carrots cut to match sticks
- 1 cup red bell pepper cut to match sticks
- 2 cloves garlic grated
- 1 inch fresh ginger grated
- 3 1/2 cups chicken stock
- 3 tablespoons soy sauce
- juice from half of one lime
- 2 tablespoons sriracha or more to taste
- 2 tablespoons peanut butter
- 2 packages Fortune Udon Noodles chicken flavor
- 14 ounce can bean sprouts drained
- 13.5 ounce can lite coconut milk
- optional garnish: chopped peanuts
Instructions
- Drizzle the olive oil into a soup pot, add the bite size pieces of chicken then season with salt and pepper and cook 2 minutes (chicken won’t be cooked through at this point).
- Add the match stick carrots and bell pepper. You can chop the carrots yourself or buy them already cut in the grocery store. Cook 2 minutes then grate in the garlic and fresh ginger and cook 1 more minute.
- Pour the chicken stock, soy sauce, lime juice and sriracha. Bring to a boil then blend in the peanut butter, stirring to completely combine. Reduce the heat and add the chicken flavor packet (don’t add the noodles yet), bean sprouts and cilantro then stir well and continue cooking 3-4 minutes or until the vegetables are tender and the chicken cooked through.
- Shake the can of coconut milk well then add it to the soup along with the Fortune Noodles then cover and simmer 3 minutes or until the noodles are tender.
- Ladle soup into bowls, garnish with extra cilantro and (optional) chopped peanuts then serve right away.
JoDee says
This looks delicious but I have a terrible aversion to all things coconut – do you have any ideas for a sub for the coconut milk that won’t make it into a chowder?
Bernie says
Thank you 🙂 — I would try canned evaporated milk in place of the coconut milk.