Spicy Asian Chicken Noodle Soup

By cheeserohan

Ingredients

• 1 chicken breast (12 oz.), skin discarded
• 6 cups chicken broth
• 2 tsp. red curry caste
• 5 oz. rice noodles, such as maifun
• 1 red bell bell pepper, thinly sliced
• 4 scallions, sliced
• 1/2 bunch cilantro
• 1 lime, cut into wedges for serving

Preparation

Step 1

1. In a medium saucepan, bring the chicken, broth and 2 cups water to a simmer. Lower the heat, cover and simmer until the chicken is cooked through, 30 minutes. Remove the chicken; let cool. Shred the meat; reserve. Return the bones to the broth, bring to a boil and reduce by about one-third.

2. Strain the broth. Whisk the curry paste into the broth and return to a simmer on medium-high heat. Add the noodles and bell pepper and cook until the noodles are just tender, about three minutes. Stir in the chicken.

3. Ladle the soup into bowls and top with the scallions and cilantro leaves. Serve with the lime wedges.