This is a lovely soup for when you’re in need of a fast Chicken Noodle Something and would like it to have a little heat. This recipe lends itself well to being halved. Next time, I’ll reduce the coconut milk just a bit and up the broth, since it was a little too thick for my tastes. It would also be good with rice instead of noodles, but since it’s such a quick soup the rice would need to be cooked separately and then added at the last minute.
Chicken Noodle Soup from Asian: The Essential Recipe Collection
1 sheet dried egg noodles from a 9 oz package. (I used a bundle of somen.)
1 tbsp corn oil
4 skinless, boneless chicken thighs, diced (I used breasts)
1 bunch of scallions, sliced
2 garlic cloves, chopped
3/4-inch piece fresh gingerroot, finely chopped (I micro-planed it)
3 3/4 cups chicken stock
3/4 cup coconut milk
3 tsp Thai red curry paste
3 tbsp peanut butter
2 tbsp light soy sauce
salt and pepper
1 small red bell pepper, seeded and chopped
1/2 cup frozen peas (omitted)
Prepare the noodles according to package directions. Meanwhile, heat the oil in a preheated wok. Add the chicken and stir-fry for 5 minutes, or until lightly browned. Add the white part of the scallions, the garlic, and gingerroot and stir-fry for 2 minutes.
Add the curry paste and stir-fry until fragrant. Add the stock, coconut milk, peanut butter, and soy sauce. Season to taste with salt and pepper (or sriracha). Bring to a boil, stirring constantly, then simmer for 8 minutes, stirring occasionally. Add the bell pepper, peas, and green scallion tops and cook for an additional 2 minutes.
Drain the noodles, then add them to the wok and heat through. Spoon into warmed serving bowls and serve immediately.