Red Coconut Curry Chicken Noodle Soup

And so we return to our regularly scheduled Soup Week!  The plan for tonight was to make Spicy Thai Coconut Chicken Soup from the Jan/Feb issue of Cooking Light.  A couple of things got in the way.  First, the crazy central Virginia weather has left me with a sinus headache that I cannot beat so I just wasn’t up to even a long-ish night in the kitchen. And more to the point, I went to the store to get coconut milk and fish sauce and came home with only coconut milk.  I blame it on the headache. I was already in an Asian soup kind of mood so I decided to wing it.

Here’s my shortcut tip for Asian soups that call for broth.  Go to your local Chinese take out place and get a quart of wonton soup, hold the wontons.  I often get wonton soup when I’m feeling kind of crummy so I just got an extra quart of broth today.  Genius.  Broth done.  Chicken done from earlier in the week.  Onions chopped earlier in the week.  Dinner came together in about 10 minutes.  My only complaint, just because I’m in no mood to clean the kitchen, is that it takes two pots to make it.  In one pot you make the coconut red curry sauce.  In the other you cook the rice noodles in the broth.  It gives the noodles a little flavor of their own.  Dump the contents of one pot into the other and voila!

This is really good soup. The coconut milk makes it creamy and a little sweet while the garlic, ginger and red curry paste give it a little bite and a little heat.  Some cilantro and a squeeze of lime juice at the end give it a bright and green finish.  Yum.  You know what my favorite thing about this soup is?  It’s comfort food without being ordinary.

Good? Yep.  the perfect thing for tonight.
Easy? About as easy as it comes.
Good for company? I almost never recommend noodle soups for company. There’s just no way to eat them with any elegance at all.
Special shopping? Everything should be in the Asian food section of any sizeable grocery store.

Red Coconut Curry Chicken Noodle Soup

Ingredients

1 quart wonton soup broth with green onions
rice noodle sticks, enough for 2 servings

1 T vegetable oil
1/2 C chopped onion
1 t minced fresh ginger
1 t minced fresh garlic
1 T red curry paste
1/2 can coconut milk (lite if you prefer)
1/2 C shredded chicken
2 T chopped fresh cilantro
juice of 1/2 lime

Directions

In one pot bring the wonton broth to a boil. Add the rice noodle sticks. Cook to al dente.
While the noodles cook heat the oil in another pot. Add the onions, ginger, garlic, red curry paste. Saute 2-3 minutes. Make sure the curry paste is fully incorporated. Stir in the coconut milk. Add the chicken.
When the noodles are soft add the noodles and broth to the coconut milk mixture. Stir until combined.
Add cilantro and lime juice just before serving.
Makes 2 main dish servings.

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