Spicy Asian Chicken Noodle Soup

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Spicy Asian Chicken Noodle Soup
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 12 ounce chicken breast, skin discarded
  • 6 cups chicken broth
  • 2 teaspoons red curry paste
  • 5 ounces rice noodles, such as maifun
  • 1 red bell pepper, thinly sliced
  • 4 scallions, sliced
  • 1/2 bunch cilantro
  • 1 lime, cut into wedges for serving

Preparation

In a medium saucepan, bring the chicken, broth and 2 cups water to a simmer. Lower the heat, cover and simmer until the chicken is cooked through, 30 minutes. Remove the chicken; let cool. Shred the meat; reserve. Return the bones to the broth, bring to a boil and reduce by about one-third.

Strain the broth. Whisk the curry paste into the broth and return to a simmer over medium-high heat. Add the noodles and bell pepper and cook until the noodles are just tender, about 3 minutes. Stir in the chicken.

Ladle the soup into bowls and top with the scallions and cilantro leaves. Serve with the lime wedges.