This soup was inspired by my guilty, but not so healthy, pleasure of Chicken Pad Thai. One of my favorite dishes but not exactly on the low calorie, low carb list by any means. I gotta tell you that this recipe, as most of mine, was created in a organic and rustic manner by trying to incorporate flavors from one dish to recreate it into another. Typically my go-to chicken soup is the one my family, well mostly my kids, request which is Chicken Tortilla Soup. A soup I can whip up rather quickly these days but with the new year, I needed a new dish to add to my menu planning. If you like the heat of thai curry and coconut, you'll be just as pleased with this soup as I am. The best part is that once you create the base broth, you can add whatever veggies and ingredients to suit your tastes. I will give you my version and encourage you to play around with other add-ins or swap-outs once you feel comfortable with the process.
To begin, let's make your shopping list:
-Snow peas (3/4 cup halved)
-Red onion (1/2)
-Red bell pepper (1)
-Carrots (2)
-Cilantro (1/2 cup)
-Ginger root piece (1 Tbs diced)
-Garlic (2 cloves)
-Red curry paste (3 Tbs)
-Box (32 oz) Unsalted chicken broth
-1 can (14-15oz) Coconut milk
-Rotisserie chicken
-Pad Thai noodles
-Lime (1)
-Avocado (1)
Prepping and organization will make the cooking process seamless. Cut your red onion in half and thinly slice one half of it and set aside. Peel and dice garlic and ginger root and set aside. Slice the snow peas into 1/2 or 1/3 depending on size. Julienne red bell pepper and carrots. roughly chop @ 1/2 cup cilantro.
Peel ginger easily by using a spoon to scrape off the skin. Dice/mince your garlic and ginger.
Heat stockpot on medium heat before adding 1 Tbs vegetable oil. Once pot and oil are heated, add sliced onion and sauce until soft and translucent about 4 minutes. Add the garlic and ginger and stir as not to burn. Once you get a fragrant aroma (about 1-2 minutes) from the garlic and ginger, turn the heat to medium low and add in the chili paste stirring to combine and not to burn. Once the chili paste is incorporated with the onion and garlic mixture, add in the chicken broth. Turn the heat back to medium and bring to a low boil. Meanwhile cook a handful of Pad Thai noodles according to box directions and shred your chicken.
Add the garlic and ginger and stir as not to burn. Once you get a fragrant aroma (about 1-2 minutes) from the garlic and ginger, turn the heat to medium low and add in the chili paste stirring to combine and not to burn. Once the chili paste is incorporated with the onion and garlic mixture, add in the chicken broth. Turn the heat back to medium and bring to a low boil. Meanwhile cook a handful of Pad Thai noodles according to box directions and shred your chicken.
Once the chili paste is incorporated with the onion and garlic mixture, add in the chicken broth. Turn the heat back to medium and bring to a low boil. Meanwhile cook a handful of Pad Thai noodles according to box directions and shred your chicken.
Once the broth mixture has come to the low boil, add the coconut milk, stirring to combine and bring back to temperature. Add shredded chicken, noodles and vegetable at this point. Let the mixture simmer on low until veggies are heated(about 10 minutes) and the flavors are absorbed into the noodles.
Scoop into bowls, add a squeeze of lime and a lime wedge, slices of avocado and top with chopped cilantro. This dish is sure to become a new addition to your menu. I hope you enjoy it.
Bon Appetite!
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