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Spicy Asian Chicken Noodle Soup

Spicy Asian Chicken Noodle Soup

by 41 people

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Makes: 4 servings

Prep: 15 mins

Cook: 40 mins

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
Directions
  1. 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.
  2. 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.
  3. Ladle the soup into bowls and top with the scallions and cilantro leaves. Serve with the lime wedges.