1teaspoonlow-sodium fish sauce or soy sauceor to taste
Bring a pot of salted water to a boil. This will be used to cook the noodles.
Meanwhile, combine coconut milk, rice milk, carrot juice, red curry paste, and peanut butter in a blender. Blend on lowest speed for about 1 minute, until emulsified. Refrigerate. (If you have extra time, refrigerate for 30 minutes to allow flavors to meld.)
Cut each chicken breast in half lengthwise, yielding thin cutlets. Sprinkle each piece of chicken with a bit of salt, then rub with curry powder. Heat a medium skillet over medium-high heat. Add oil, then chicken. Cook chicken for 2-3 minutes per side, until cooked through. Transfer to a plate; when cool enough to handle, shred and refrigerate.
Boil noodles according to package instructions. Drain, then plunge into ice water to cool. Drain thoroughly.
When ready to serve, divide noodles among four bowls. Add shredded chicken, snow peas, red bell pepper, and cilantro or basil to bowls. Carefully pour coconut-milk mixture into bowls, leaving any froth behind. Sprinkle with fish sauce or soy sauce to taste.
Spicy Thai Curry Soup with Rice Noodles
Amount Per Serving
% Daily Value*
Total Carbohydrates 47g16%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.