as i sit here, trying to salvage the little bit of my can of soup that didn’t violently just erupt in the microwave, i’m seriously wishing i had some more of this instead.because it is cold.  really cold.  34° is the high & the snow (!) that fell on saturday still hasn’t melted & we live in north carolina, where those things aren’t supposed to happen cold.

plus, it’s just really, really good.

while i didn’t have high expectations when the mister picked out the recipe…i’m usually not that big on chicken noodle soups…the fish sauce, coconut milk & thai green curry really brought this one to a whole new level.

& now i really, really want some, but instead i’m stuck with what little bit of soup didn’t land on the inside of the microwave & a handful of tortilla chips.

::sigh::

serves 4-6

1 tablespoon vegetable oil
1 onion, halved & thinly sliced
2 cloves garlic, finely minced
2 tablespoons thai green curry paste
6 cups chicken broth
1 15oz can coconut milk (we used light)
1 tablespoon fish sauce
2 red bell peppers, halved & thinly sliced
4oz thin rice noodles, broken into manageable pieces
2 boneless, skinless chicken breasts, very thinly sliced
1 tablespoon freshly squeezed lime juice
1 cup fresh cilantro, roughly chopped

1. swirl the vegetable oil in a large pot, or dutch oven, over medium high heat. add sliced onion & cook for around 8 minutes, or until slightly softened & lightly browned, stirring occasionally. add garlic & curry paste & cook for 1-2 minutes, until it smells awesome. pour in the chicken broth, coconut milk & fish sauce. cover & bring up to a boil.

2. once boiling, add the sliced bell peppers & noodles. reduce to simmer & cook, uncovered, until noodles are al dente, around 3 minutes. add the chicken & continue to simmer, until cooked through, about 3 more minutes. add lime juice, cilantro, taste & adjust seasoning. ladle into bowls, serve & love it.

from food network magazine