- 1 chicken breast (12 oz.), skin discarded
- 6 cups chicken broth (we used Swanson 33% Less Sodium)
- 2 cups water
- 2 tsp. red curry paste (we used Thai Kitchen red curry paste)
- 5 oz. rice noodles, such as maifun (we used maifun noodles)
- 1 red bell pepper, thinly sliced
- 4 scallions, sliced
- ½ bunch cilantro
- 1 lime, cut into wedges for serving
- Take a medium saucepan out and add to it the chicken, chicken broth, and water, turning the heat up high enough for a simmer to occur. Put a lid on the saucepan (we forgot to do that) and continue to let it simmer for 30 minutes or until the chicken is fully cooked (30 minutes did the job for us). Take the chicken out of the saucepan and let it cool down a little bit before shredding the meat. Leave the chicken meat off to the side for now but put the bones back in the broth. Turn the heat up high enough for the broth to be boiling and allow it to boil until it looks like the broth’s reduced down by about 1/3.
- Strain the broth, returning it to the saucepan afterwards. Whisk the curry paste into the broth and set the heat to medium-high, bringing the broth mixture up to a simmer. Add in the bell pepper and noodles, cooking them just long enough for the noodles to get tender (roughly 3 minutes). Mix in the chicken and the soup’s ready !
- Top each individual serving with the scallions and cilantro leaves and serve with lime wedges.
This soup tastes okay without the toppings but it’s the toppings and squeezing the lime juice over the soup that really makes it taste a lot better ! Our one issue with this was that they called this spicy but we never got any heat from it.
We got this recipe from a Rachael Ray magazine.
We weren’t paid in any form to promote Rachael Ray, Thai Kitchen or Swanson.
Take care everybody !