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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Wonderful way to use up that leftover chicken! Found this on A Taste of Thai web site and am posting as per requested. Update: 12/01/2009 made this yesterday and it definitely needs the red curry paste and as one reviewer said some lime juice and cilantro are a must. ;) Ingredients:
1 tablespoon vegetable oil |
1 large onion, chopped |
1 tablespoon red curry paste (use less if you can't handle the heat) |
1/2 lb mushroom, thinly sliced |
4 cups cut up leftover cooked chicken |
4 (16 ounce) cans chicken broth |
1 bunch scallion, sliced on 1/2-inch diagonal |
3 carrots, julienned |
1 cup thinly sliced cabbage |
2 tablespoons rice vinegar |
1 tablespoon brown sugar |
4 ounces rice noodles, any width, broken into bite size pieces |
garnish chopped cilantro |
Directions:
1. In soup pot, heat vegetable oil.
2. Sauté onion and Red Curry Paste until onion is almost soft.
3. Add mushrooms. Sauté 3-4 minutes longer.
4. Add chicken, broth, scallions, carrots, cabbage, rice vinegar and brown sugar.
5. Bring to a boil.
6. Reduce heat. Simmer 5 minutes.
7. Just before serving, add rice noodles, stirring together well.
8. Simmer for 4 minutes.
9. Serve immediately, garnished with cilantro.
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