Equipment
Ingredients
- 1 Tbsp Olive Oil
- 1 Lrg Onion roughly chopped
- 6 Lrg Carrots 3 rough chopped 3 sliced into rounds
- ¼ C Ginger Peeled and cubed
- 12 cloves Garlic
- 13.5 oz Coconut Milk
- ½ C Mirin
- 2 Lbs Chicken Thighs Bone in
- 4 C Chicken Bone Broth
- 1 tsp Chicken Bouillon
- ½ tsp Chili Powder Optional
- 1 bunch Cilantro Chopped for garnish-optional
- 1 bunch Thai Basil Chopped for garnish-optional
- 1 Lime Squeeze for garnish-optional
- 1 Pinch Salt To taste
- 1 Pinch Pepper To taste
- 1 Pkg Rice Noodles
- 1 Pkg Peanuts Shelled/crushed
- 1 bunch Green Onion Chopped for garnish-optional
Instructions
- Add oil, onion, rough chopped carrot, ginger, and garlic to a Dutch Oven on medium heat.1 Tbsp Olive Oil, 1 Lrg Onion, 6 Lrg Carrots, 1/4 C Ginger, 12 cloves Garlic
- Transfer everything to a blender once softened along with coconut milk and mirin. Blend until smooth13.5 oz Coconut Milk, 1/2 C Mirin
- In the same pot add the chicken and cook until browned on both sides but not all the way cooked through.2 Lbs Chicken Thighs
- Add blended ingredients to pot along with bone broth. Season with salt, pepper, chili powder, and bullion.4 C Chicken Bone Broth, 1 tsp Chicken Bouillon, 1/2 tsp Chili Powder, 1 Pinch Salt, 1 Pinch Pepper
- Bring to a boil then reduce heat to low, cover, and cook for 20 minutes adding additional broth as needed.
- Add sliced carrots and cook for an additional 25 minutes.
- remove chicken and shred then return to pot.
- Cook rice noodles per package directions.1 Pkg Rice Noodles
- Add noodles to a bowl along with soup and garnish with cilantro, Thai basil, lime, green onion, and peanuts to taste1 bunch Cilantro, 1 bunch Thai Basil, 1 Lime, 1 Pkg Peanuts, 1 bunch Green Onion
Nutrition
Calories: 550kcal | Carbohydrates: 15g | Protein: 32g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 439mg | Potassium: 536mg | Fiber: 1g | Sugar: 5g | Vitamin A: 541IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 3mg