Wok & Stir Fry Cookbook
Yields 4-6 servings
9 oz. dried egg noodles or equivalent amount of
freshly made noodles
1 tbsp. oil
4 skinless, boneless chicken thighs, diced
1 bunch scallions, sliced
2 garlic cloves, chopped
2 tsp. finely chopped fresh root ginger
3 1/2 cups chicken bouillon
1 cup scant coconut milk
3 tsp. red curry paste
3 tbsp. peanut butter
2 tbsp. light soy sauce
1 small red bell pepper, chopped
1/2 cup frozen peas
Put the noodles in a shallow dish and soak in boiling water as instructed on the package.
Heat the oil in a large preheated wok or pan. Add the chicken and cook for 5 minutes, stirring until lightly browned. Add the white part of the scallions, garlic, and ginger, and cook for 2 minutes, stirring. Stir in the chicken bouillon, coconut milk, curry paste, peanut butter, and soy sauce.
Season with salt and pepper to taste. Bring to a boil, stirring, then simmer for 8 minutes, stirring occasionally. Add the red bell pepper, peas, and green scallion tops and cook for 2 minutes.
Add the drained noodles and heat through. Spoon the chicken noodle soup into warmed bowls and serve with a spoon and fork.
We always make homemade noodles and add curry paste to the dough, but usually end up doubling or tripling the bouillon water. We always add one whole can of coconut milk and use chunky peanut butter, extra bell peppers and frozen peas. With our revisions this soup easily serves 6-10, depending on how many noodles you make.