Gluten-Free Sweet & Spicy Tom Yum Soup
This favorite Thai soup is made in 20 minutes with Pacific Natural Foods Tom Yum Soup Starter. This recipe is made for one, but can easily be doubled or tripled. Toss in your favorite vegetables or substitute shrimp for the chicken.
1½ tablespoons olive oil
4-ounces chicken breast, boneless and cut into ½” slices
2 ½ tablespoons Sweet Red Chili Sauce (I used A Taste of Thai) Check label for allergens
¼ cup bell pepper (Yellow, red or green) cut into bit sized strips
7-8 Chinese Snap Peas – ends cut off and strings removed
1 cup of Pacific Natural Foods Tom Yum Soup Starter - Check label for allergens
2 tablespoons sliced water chestnuts
1 ounce (about a handful) of Vermicelli Rice Noodles (I used A Taste of Thai)
1 tablespoon fresh cilantro, chopped
1 tablespoon chopped green onions, white and green portion
In a small skillet over medium heat, heat 1 tablespoon of the olive oil and add in the chicken pieces. Cook for about 2 minutes. Add in two tablespoons of the Sweet Red Chili Sauce and toss to coat. Reduce heat to low and let cook until the chicken is cooked through – about 5-6 minutes. When done, place the chicken (and any of the caramelized sauce in the bottom of the skillet) onto a plate. Cover and set aside.
Wipe the skillet with a paper towel and add the remaining ½ tablespoon of olive oil over medium-low heat. Add the sliced bell peppers, and cook for 2 minutes. Add the pea pods and cook for an additional 2 minutes, or until the pea pods start to soften.
In a medium saucepan over medium heat, add the Tom Yum Soup Starter. Once hot, add in the cooked chicken and caramelized sauce remnants, the bell peppers and pea pods, water chestnuts and the remaining ½ tablespoon of the Sweet Red Chili Sauce. Cook until heated through, about 3-4 minutes. In the last minute of cooking time, toss in the Vermicelli Rice Noodles, and let soften.
Serve immediately in a large bowl. Top with the chopped cilantro and green onions.