I still had leftover turkey in the fridge, so here’s another soup recipe for you tonight! This one is incredibly easy and very adaptable based on your likes. It was ready in less than 30 minutes.
- 2 cups cooked chicken – you could use shredded rotisserie chicken and I bet it would taste amazing. Or you could probably substitute firm tofu, cubed.
- I used about 2 cups of leftover turkey
- 6 cups chicken broth
- 2 teaspoons red curry paste
- 1 Tablespoon Sriracha sauce (if you’re worried about spice, start with ½ Tablespoon)
- 5 oz rice noodles (like Maifun)
- 1 red bell pepper, thinly sliced
- 4 scallions, sliced
- ½ bunch of cilantro
- Lime wedges (optional)
- In a medium sauce pan, bring broth and water to a light simmer.
- Wisk red curry paste into broth. Add Sriracha sauce. Bring back to a low boil.
- Toss in noodles and bell pepper. Cook until just tender (about 3 minutes)
- Toss in your cooked chicken, turkey or tofu. Bring to a low simmer again.
- Ladle soup into bowls, top with scallions and cilantro. You could serve with lime wedges, which you could squeeze over the soup right before eating.
I think this would also be good with mushrooms – but I like mushrooms in asian-flavored soups. If you add these, I’d use a cremini mushroom and toss them in before noodles so they can cook down. My husband thought there were too many noodles in the soup – but in all honesty I tossed in the whole 6 oz package because I didn’t know what to do with the extra 1 ounce of noodles. You can adapt based on what you like.
I wouldn’t freeze this soup. I’m guessing the rice noodles wouldn’t freeze well. Anyone freeze rice noodles before? I’d love to know your experience.
Source: Recipe adapted from a recipe in the January/February 2013 edition of Rachael Ray magazine.