Did we not get enough roasted poultry last week? Apparently not, because Tuesday night came and we found ourselves picking up a rotisserie chicken at our local supermarket. It was a "Superbird" which meant plenty of leftovers, and since we already did the pot pie thing with the turkey, it was time for something new and different. A recent purchase of the never-before-seen College Inn Culinary Broth Thai Coconut Curry was inspiration, and basis, for this colorful and delicious soup. The warm spiciness of the curry makes it the perfect soup for a cold winter's night, and an excellent use of leftover chicken!
1 tablespoon olive oil
1 cup chopped onion
2 carrots, cut into thin one-inch pieces
1 garlic clove, minced
1/2 tablespoon red curry paste
1/2 teaspoon red pepper flakes
1 32-ounce container College Inn Culinary Broth Thai Coconut Curry
2 cups chicken broth
1 15-ounce can coconut milk
1/2 tablespoon salt
4 ounces thin rice noodles, broken in half
1 1/2 - 2 cups cooked, shredded chicken breast meat
1 tablespoon lime juice
1 cup chopped cilantro
Heat the oil in a large pot over medium-high heat. Add the onion and carrots and cook, stirring occasionally, until vegetables are softened, about 6 minutes. Add the garlic, curry paste and red pepper flakes, and cook, stirring, 2-3 minutes. Stir in the broth and coconut milk, season with salt, and bring to a boil. Lower heat and add the noodles and chicken. Simmer over low heat 5-6 minutes until chicken is warmed through and noodles are tender. Turn off heat, then add the lime juice and cilantro.