- 2 boneless, skinless chicken breasts
- 6 cups chicken broth
- 2 teaspoons red curry paste
- 5 oz rice noodles, such as maifun
- 1 red bell pepper, thinly sliced
- 4 scallions, sliced
- 1/2 bunch cilantro
- 1 lime, cut into wedges for serving
- to taste sirachi
- to taste hoisin sauce
In a medium saucepan, bring the chicken, chicken broth, and two cups of water to a simmer. Lower the heat, cover and simmer until chicken is cooked through. Approximately 30 mimutes. Remove the chicken; let cool. Shred the meat.Strain the broth and bring back to a simmer over medium-high heat. Whisk the curry paste into the broth. Add the noodles and bell pepper and cook until the noodles are just tender, about 3 minutes. Stir in the chicken.
Ladle the soup into bowls and top with the scallions and cilantro leaves. Serve with lime wedges. Add sirachi and hoisin sauce to taste.
Prep time: 15 mins Cook time: 40 mins Total time: 50 mins Yield: Serves 4