- 2tablespoons olive oil
- 1pound boneless skinless chicken breastssliced through the equator to create thin fillets
- 1 onion, chopped
- 2 medium carrots, sliced
- 2-4tablespoons red curry paste
- 1tablespoon freshly grated ginger
- 4 garlic cloves, minced
- 5cups low sodium chicken broth
- 2 14 oz. cans quality coconut milk(I love Chakoah)
- 2tablespoons low sodium soy sauce
- 2tablespoons fish sauce
- 2tablespoons brown sugar
- 5-6 kaffir lime leaves(find at nuts.com)
- 1tablespoon dried basil
- 1 1/2teaspoons salt
- 1/2teaspoon pepper
- 8oz. cremini mushrooms, sliced
- 1 red bell pepper, chopped
- 1cup chopped bite size cauliflower florets
- 3oz. rice vermicelli/thin rice noodles/sticksbroken into pieces**
- 1/4cup chopped cilantro
- 2-3tablespoons fresh lime juice
- 1 1/2teaspoons srirachaor more to taste
- crushed peanuts
- chopped cilantro
- lime juice
Heat 1 tablespoon oil in a large Dutch oven/soup pot over medium-high heat. Add chicken and brown on both sides, approximately 2 minutes, but don’t cook through. Remove to a plate.
Add one tablespoon olive oil to now empty pot and heat over medium high heat. Add onions and carrots and saute 3 minutes.
Add curry paste, ginger, garlic and sauté for 2 minutes.
Add chicken BACK TO POT followed by chicken broth, coconut milk, soy sauce, fish sauce, kaffir lime leaves, brown sugar, basil, salt and pepper. Bring to a boil then reduce heat to medium-low and gently simmer for 15 minutes or until chicken is tender enough to easily shred.
Remove chicken and let rest until cool enough to shred or chop. Meanwhile, add mushrooms, bell peppers, cauliflower and rice noodles to pot. Simmer approximately 5 minutes OR just until your noodles are short of al dente. You want them undercooked as they will continue to cook once removed from heat. Stir in shredded chicken, cilantro, lime juice and sriracha.
Discard kaffir lime leaves. Taste and add additional sriracha for spicier or lime juice for tangier. If you would like a less “chunky” soup, stir in additional broth or coconut milk. Garnish individual servings with crushed peanuts and/or cilantro and freshly squeezed lime juice to taste.