Here is the recipe!
1 1/2 pounds skinless, boneless chicken breasts
1 (7.5-ounce) bag bean thread noodles
2 tablespoons olive oil
1 (2-inch) piece ginger, minced
2 garlic cloves, minced
1/2 cup minced onion
1/2 cup minced celery
1/2 cup carrots, thinly sliced on the diagonal
1 cup chopped shiitake mushrooms
1 teaspoon turmeric
3 teaspoons chili paste
1 teaspoon salt
1 (3-inch) piece lemongrass, bruised with the back of a chef's knife
1 (13.5-ounce) can coconut milk
6 cups low-sodium chicken broth, warmed
1/3 cup lime juice
2 tablespoons Asian fish sauce
1/4 cup crunchy peanut butter
2 tablespoons chopped fresh cilantro
Chop the chicken into bite-size pieces and set aside. Soften the noodles according to the package directions. Rinse, drain well and set aside.
In a large pot over medium-high heat, warm the oil. Add the ginger and garlic and cook for 1 minute. Add the onion, celery, carrots, mushrooms, turmeric, chili paste, salt and lemongrass and let cook, 3 to 5 minutes.
Pour coconut milk and chicken broth into the pot. Add lime juice, fish sauce, peanut butter and chicken. Bring just to a boil. Reduce heat to medium-low and simmer, covered, for 15 minutes. Add cilantro and cook, about another 5 minutes.
To serve, divide the noodles among 8 soup bowls. Ladle the soup over each mound of noodles. Servings 8.
