Thai Chicken Soup

• 3 tbsp peanut oil
• 2 garlic cloves, minced
• 1 2-lb rotisserie chicken, skin and bones removed, shredded
• 1/2 tsp ground tumeric
• 1/2 tsp ground coriander
• 1/4 tsp chili powder, hot or regular
• 1 48 ounce can of chicken broth
• 4 oz canned coconut milk
• 2 tbsp lime juice
• 2 tbsp peanut butter
• 1/2 finely chopped green onions
• 1 cup fine egg noodles, broken in pieces
• 1/2 cup finely ground peanuts(garnish)

1. 1. Heat oil in a medium stockpot. Add garlic and saute until light brown. Add chicken, tumeric, coriander and chili powder. Stir-fry 3-4 minutes, remove from pan and set aside.
2. 2. Pour chicken brothe into pan and heat to a simmer. Stir in coconut milk, return chicken mixture to pan, add lime juice and peanut butter. Simmer 15 minutes, add noodles. Cover and simmer until tender, DO NOT boil. Serve in bowls and top with ground peanuts.
3. 270 calories, 65 mg cholesterol, 20g protein, 1g fiber, 510mg sodium.

peanut oil, garlic, rotisserie chicken, ground tumeric, ground coriander, chili powder, chicken broth, coconut milk, lime juice, peanut butter, green onions, egg noodles

Taken from www.epicurious.com/recipes/member/views/thai-chicken-soup-52812291 (may not work)