Coconut Peanut Pho Soup

Coconut Peanut Pho
Ingredients:
1 can of coconut milk
1 bottle of peanut sauce or 2 cups of peanut butter. Doesn’t really matter
1 1/2-2 cups of water
Half an onion
Broccoli heads
Shredded carrots
Handful of Peanuts for garnish
Garlic- fresh, minced or whatever
Red pepper or your fave kind
Chicken breasts
Fish sauce
Siracha or other child sauce
Green onion- lots! Side bar: never throw these out. Put them in a cup of water and they’ll grow forever. Should only buy these once
Some kind of green sprout. Can use: sprouts, pea shoots, sweet and crunchy shoots etc

Pho noodle (skinny egg or rice noodle)
Directions:
Bake chicken covered in garlic in the oven at 400 for 25 mins or until it’s cooked through (Keep juice)
In a large pot soften onion and 1-2 tbsp of garlic with cooked chicken juice (if you’re cooking it at the same time- just add chicken juice when it’s done)
Add broccoli finely chopped up and shredded carrots. 6 ish tablespoons of fish sauce. 2-3 tbsp of siracha. Soften up for a couple minutes
Add can of coconut milk- thick cream on top included, peanut butter and water until there is enough broth for how much you want. Ours made about 4-5 large servings
Add diced up cooked chicken
Simmer on low. Do not ever boil.
Boil noodles separately. Drain and rinse well under cold water.
Serve noodles and top with sauce mix. Garnish with green onions, shoots, peppers, and peanuts
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