Coconut Curry Chicken Soup
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
3 Tbs. red Thai curry paste (or more or less depending on your heat preference)
2 (14 oz) cans coconut milk
1 cup chicken stock
1 tsp fish sauce
1 red bell pepper, sliced into 2-inch strips
1 cup snow peas
1 cup frozen peas
2 bundles vermicelli noodles
2 cups cooked shredded chicken
1/2 cup sliced scallions
1 sliced chile, for garnish (optional)
juice of one lime
coarse salt
Instructions:
Serves 4.
Bring a large pot to a medium-high heat. Add the curry paste with 1/4 cup coconut milk and whisk until smooth. Add the rest of the coconut milk, chicken stock and fish sauce. Stir until combined.
Add the red bell pepper, snow peas, peas, vermicelli noodles and chicken. Toss in a good pinch of salt. Bring to a boil, reduce heat and simmer on medium for about 8 minutes, until the noodles have softened.
Add half the lime juice, stir and taste. Need more salt? Add it.
Serve soup garnished with scallions and chile pepper. Oh! And remaining lime wedges.
From bevcooks.com