Nut-Free Thai Chicken Noodle Soup

Start to Finish:




1 tablespoon olive oil

1 teaspoon sesame oil

1 (2-inch) piece fresh ginger, grated

4 cloves garlic, minced

3 green onions, sliced

1 pound boneless, skinless chicken thighs, cut into ½-inch pieces

6 cups gluten-free chicken broth

½ cup Creamy SunButter

1 (14.5-ounce) can diced tomatoes, undrained

1 red bell pepper, seeded and sliced

Juice of 2 limes

1 tablespoon fish sauce

1 tablespoon tamari or gluten-free soy sauce

1 (6-ounce) package gluten-free rice noodles, rinsed

Optional garnishes: Sriracha sauce, bean sprouts chopped cilantro leaves, lime wedges


IMPORTANT: Check to ensure all individual ingredients are produced in a peanut and tree nut free facility.



In a small mixing bowl, combine the rice vinegar, sugar, and a pinch of salt and pepper.


Using a vegetable peeler, cut the cucumber into long, thin slices. Cut the strips into thin strips. Place in the vinegar mixture, toss to coat and let sit until ready to serve.


Cut the carrot into long thin slices with a vegetable peeler and cut into thin strips. Place in a bowl of ice water until ready to serve.


In a small mixing bowl, combine the SunButter, 1 tablespoon chili garlic paste, soy sauce, honey, lime juice, and ground dried ginger. Add water, as needed, a tablespoon at a time, until the sauce is creamy and spreadable. Reserve until serving time.


Place the drained beans in a mixing bowl and smash with a fork or potato masher. Add the bread crumbs, eggs, cilantro, green onions, garlic, ginger, and the remaining 1 tablespoon of chili garlic paste. Mix well and let sit for 10 minutes.


Heat some oil in a large skillet over medium heat. Divide the bean mixture into 6 equal-sized patties. Cook 5 minutes, flip, and cook for another 5 minutes.


Drain the cucumbers and carrots. Serve the burgers on buns with the sauce, pickled cucumbers, carrots, and shredded lettuce.

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