It’s not that often thatI find a soup recipe hits the mark on the first try but this one certainly did.
It is adapted from a recipe in Fine Cooking from this months issue and i can’t get enough of it!
If you start with roasted chicken you can have this soup on the table in less than 30 minutes
8 ounces vermicelli noodles
1 Tbsp coconut or sunflower oil ( I used coconut) 2 TBSP. soy sauce
2 large shallots halved and sliced thinly, lengthwise 2 tsp. sugar
1 Tbsp Madras Curry 2 Cups shredded Chicken
4 Cups Chicken Stock 1 TBSP. fresh lime juice
1 Can ( 13.5oz)Coconut Milk 1/4 Cup Cilantro
1/3 Cup crunchy peanut butter Asian chili garlic sauce (opt)
Bring a medium pot of salted water to boil. Break noodles in 1/3’s and cook following instructions on the box. Drain and reserve.
While noodles are cooking, melt oil in a medium saucepan. Add shallots and saute until lightly browned. Add the curry and coat the shallots. Add chicken stock, coconut milk, peanut butter, soy sauce, and sugar. Whisk until smooth. Add chicken and bring to a simmer for 10-15 minute.
Add lime juice and top with cilantro. If you like a little kick add Asian chili garlic sauce.
The only thing missing from the photo is the AROMA!
