A newer recipe for my family – a hearty soup meal that is perfect for a cold night. We topped with sliced red chilies, fresh cilantro leaves, sliced scallions, bean sprouts, and crushed peanuts. It is easy to make after work… grab a rotisserie chicken on your way home, prep the vegetables, and enjoy! Makes 4 generous portions.
- 8 ounces thin or vermicelli rice noodles
- 2 teaspoons vegetable oil
- 1/2 cup chopped yellow onion
- 2 1/2 tablespoons red curry paste
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 can unsweetened light coconut milk (13.5 oz.)
- 2 cups cooked, shredded chicken
- 6 oz. snow peas, trimmed and halved lengthwise (2 1/2 cups)
- 1 tablespoon lime juice, plus wedges for serving
- 2 teaspoons brown sugar
- salt to taste
- Soak rice noodles according to the package instructions then rinse under cold water and set aside.
- Meanwhile, heat oil in a large pot over medium until shimmering.
- Add onion and cook, stirring frequently, until golden, 2 to 4 minutes.
- Add curry paste and cook, stirring constantly for another 1 minute.
- Add broth, water, and coconut milk, stirring to scrape up any paste from the bottom of the pot. Bring to a gentle simmer and cook, stirring occasionally, until flavors have melded and the broth has thickened slightly 10 to 15 minutes.
- Stir in chicken, snow peas, lime juice, and brown sugar, then season with salt to taste. Cook until chicken is just warmed through and peas are slightly softened about 3 minutes.
- Divide noodles amount four bowls, ladle soup over top, and serve with assorted toppings.