Thai Chicken Soup with Noodles
This Thai Chicken Soup with Noodles is an exotic twist on everyone's favourite comfort food.
, thinly sliced into slivers
, sliced (green and white parts separately)
green curry paste
angel hair pasta
, (about 1/2-in. handful), broken in half (or other thin noodles)
fresh or frozen
- In a medium saucepan, heat the oil on medium-high. Add the slivered chicken breasts and cook, stirring constantly, until they just become opaque — 2 to 3 minutes. Add the garlic, ginger and the white part of the green onions and continue cooking for another 2 minutes, stirring constantly.
- Add the chicken broth, coconut milk, peanut butter, soy sauce and curry paste (if you’re using it). Bring to a boil, then stir in pasta and cook, stirring occasionally, for 5 minutes or until the pasta is tender.
- Add red pepper and peas, and continue cooking for 2 or 3 minutes. Garnish with sliced green onion.