This is certainly a different take on chicken noodle soup, much lighter, more vibrant and rich with Thai and Vietnamese flavors.  I do not often eat noodles or pasta, but I love vermicelli noodles, and Justin's love for noodles was a major driving factor for our trip to Vietnam this year. I did take a few cooking classes, one in Ho Chi Min City and one in Hoi An, to learn a bit more about the local cuisine.  Unfortunately it is hard to get many of the most authentic ingredients here.  Even Vietnamese fish sauce is hard to come by, instead most supermarkets carry Thai fish sauce, its saltier and bolder counterpart.  Not to worry - they can be used interchangeably.

Me trying to keep up with the fast pace of this old vermicelli noodle making machine!

This soup has many bold flavors, some that at first glance may scare you away.  But as I often talk about with my patients, the more spices you add to a dish the less salt and fat you need to feel satisfied.  The ginger and turmeric in the broth base also provide anti-inflammatory properties. The protein in this soup can easily be varied to your liking, using tofu, fish, shrimp or chicken as I have done here.

COCONUT CURRY SOUP WITH VERMICELLI NOODLES AND CHICKEN

YEILD: 6 servings  TOTAL TIME: 45 minutes

INGREDIENTS:

• 2 Tablespoon olive oil

• 1 small yellow onion, minced

• 1 Tablespoon ginger, minced

• 1 Tablespoon pale green cilantro stems, minced

• 2 cloves garlic, minced

• 2 1/2 teaspoons red curry paste

• 1 1/2 teaspoons curry powder

• 1/2 teaspoon turmeric

• 1/2 teaspoon paprika

• 1 pound boneless, skinless chicken breast cut into bite sized pieces

• 1 can light coconut milk

• 2 Tablespoons half and half (optional)

• 5 cups low sodium chicken broth

• 1 teaspoon chili paste

• 2 Tablespoons fish sauce

• 1 Tablespoon sugar

• 8 oz dried thin rice noodles (bun or vermicelli)

• 1/2 pound snow peas, trimmed and halved

• 1/4 cup cilantro, chopped

• 2 scallions, cut diagonally into slices

METHODS:

1. Heat oil in large pot or dutch oven over medium heat and saute onions, ginger and cilantro stems for 5 minutes

2. Add curry paste, curry powder, turmeric, and stir 30 seconds until fragrant; do not brown (this may require turning down the heat)

3. On medium-high heat add the bite sized pieces of chicken and stir fry until just browned on all sides, about one minute

4. Add broth, coconut milk, fish sauce, chili paste, sugar. Bring to boil, then reduce to simmer for 7 minutes.

5. Meanwhile, boil about 4 cups of water and add snap peas for 30 seconds to blanch. Remove peas with slotted spoon and set aside.

6. Then add rice noodles to same boiling water and cook 3-4 minutes (according to package instructions). Drain and rinse in cold water

7. Assemble bowls with a handful of noodles, two ladles of soup, and top with snap peas, cilantro and green onion.

*Note:  As I like to cook soups and eat them multiple days in a row for lunches, I found the best way to keep this dish good for many days is to keep the parts separate:  I keep noodles, peas, cilantro and green onion in one bowl, separate from coconut curry broth and mix the two just prior to serving.  This helps keep the noodles fresher tasting.

NUTRITION FACTS:

Calories 377 / Carbs 38 g / Fat 12 g / Sat Fat 4.8 g / Sodium 458 mg / Sugar 6 g / Fiber 3 g / Protein 25 g.  Rich in Vitamin C, Vitamin A, Folate, and Thiamine.