Keeping with my soup kick this winter, I found this recipe in the latest edition of Rachael Ray Magazine. Her recipes aren’t half bad when you get to read them in silence, as opposed to listening to her obnoxious giggle on TV chattering about EVOO and GB and whatever other alphabet soup garbage she’s into.
The recipe reminds me of a pho soup. The next time I make it, I plan on adding some mint, peppers, bean sprouts, fresh spinach and hot sauce to this recipe for a more authentic pho experience.
Just a head’s up that I made some ingredient modifications from the original recipe. I added a soy sauce and garlic salt to give the broth and soup more flavor. Yeah, yeah. It’s a sodium nightmare. Deal with it. I was also liberal with the red curry paste. Lastly, I doubled the chicken, bell peppers and noodles in the recipe to make the soup heartier. The whole kit-n-kaboodle also makes for great leftovers.
Asian Noodle Soup, c/o Rachael Ray Magazine (Jan/Feb 2013)
2 boneless, skinless chicken breasts (you can use bone-in chicken)
6 C chicken broth
2 C water
2 tsp red curry paste
1 tsp garlic salt
3 TBSP soy sauce
2 bell peppers, thinly sliced
1/2 bunch of cilantro
salt and pepper
1 lime, cut into wedges for serving
10 oz rice noodles
Over medium-high heat, combine your broth and water. Slice the chicken breasts in half (if they are boneless) and cook with broth until cooked through. About 20-30 minutes. Remove chicken and once it cools, shred it with your fork.
Meanwhile, add the curry paste, garlic salt, soy sauce, salt and pepper to the broth. Add bell pepper and allow to simmer for about 5 minutes. Add noodles and cook according to package. Mix chicken back in and serve with cilantro and lime.