I was just telling a friend yesterday that this is the perfect time of year to cuddle up to a good book and a cup of hot, steaming tea as the weather turns colder each passing day. However, it was so cold waking up this morning to rain, fog, and grey skies that I felt like having a little spicy noodle for lunch to warm me up fast. I often make this as a quick, simple, and spicy lunch for one, and it works well with different vegetables and meat too. The contents will fill two little appetites nicely as well. The kids were busy munching on with their mac and cheese, shredded chicken breast and broccoli as I prepared this dish for myself. Will be sending this entry to Presto Pasta Week Roundup #34 hosted by the wonderful Ruth Daniels at http://onceuponafeast.blogspot.com/
Quick Chicken Curry Noodle Soup
1/2 sweet onion, sliced
1-2 garlic cloves, minced
1-2 tsp red curry paste (or more depending on your heat preference)
1/2 c to 1 cup green peas
1/2 c red bell pepper
dash of fish sauce (I like the 3-crabs brand)
1 c cooked Noodles (I used egg noodles)
2 c coconut milk (use light evaporated milk if you don't like coconut milk)
1 Grilled Chicken Breasts (used my leftover from dinner)
fresh thai basil
Crushed up peanuts for garnish (optional)
Crushed pepper flakes for garnish (optional)Add a little oil to a non-stick pan and add onions, garlic, and red peppers. Cook til fragrant, about 2-4 mins. Add red pepper paste and mix well. Add coconut milk, green peas and chicken, and stir til just simmering. Do not let the coconut milk come to a full boil. Add basil leaves and simmer for 2-4 mins. Pour over noodles, garnish with ground peanuts and serve immediately. Enjoy!
Note: I had made this with bamboo shoots, asparagus, and eggplant and it came out wonderful too.