I had this soup for the first time at a Saints party. I have been planning to make it for over a year and I finally did. On my first attempt, I used rice noodles not glass or cellophane noodles, well the rice noodles soaked up all of the liquid and I was left with a soggy stew-like paste (very tasty paste, but paste all the same). Round two: glass noodles, and wait till the soup is served to place them in the bowl. Much better!
- 2 T. vegetable oil
- 1 C. onions, finely chopped
- 1 T. ginger, finely chopped
- 4 cloves of garlic, chopped
- 3 T. red Thai curry paste (more or less depending on your heat level)
- 1 lb. chicken breasts, boneless, skinless, cut
into bite size pieces (about 2 breasts or 5 tenderloins)
- 2 (14 oz.) cans coconut milk
- 1 qt. (4 C.) chicken stock
- 2 T. fish sauce
- 1 T. sugar
- 1 red bell pepper, sliced into 2-inch strips
- 1 C. sugar snap peas
- ½ C. green onions, finely chopped
- ¼ C. fresh cilantro, chopped
- 2 limes, juiced
- 8 oz. glass noodles
- In a Dutch oven over medium heat, sauté the onions
and ginger in the vegetable oil until soft about 10 minutes.
- Add the garlic and the curry paste and cook for
- Add the chicken and stir fry for two minutes.
- Add the coconut milk and incorporate the curry
paste into the milk.
- Add the chicken stock, fish sauce, sugar, red bell
pepper and sugar snap peas.
- Bring to a boil, then reduce and simmer until the
chicken is cooked through about 10 minutes.
- While the soup simmers, prepare the glass noodles
by boiling in water for 4 minutes.
Rinse and drain. Reserve.
- Add the green onions, cilantro, and lime juice to
the soup and allow to simmer for an additional 3 minutes.
- Place the glass noodles in the bottom of the soup
bowl and ladle the soup over the noodles.
- Serve with sambal (chili paste) for those who like
- If you use leftover chicken for this recipe,
you’ll need about 2 C. chopped.
Just wait and add it when you add the snap peas and bell pepper.
- Don’t be tempted to add the noodles to the soup
pot. They soak up all of the
soup. (I know because that’s what I
- This soup freezes great!