Ingredients

Instructions

  1. Rinse chicken pieces well and place in bottom of large stockpot or Dutch oven. Cover with water and simmer 45 minutes (covered).
  2. Remove chicken to large bowl or platter. Allow both chicken and stock to fully cool.
  3. While stock and chicken are cooling, prepare carrots and onions as directed and set aside.
  4. When stock has fully cooled, skim any foamy residue or congealed fat from surface of stock and discard. Strain stock through a fine sieve and return to stockpot.
  5. When chicken has fully cooled, remove and discard skin. Debone chicken, shred chicken meat as you go and return chicken meat to stockpot.
  6. Add 2 cans coconut milk, carrot coins, onion pieces and 1/4 cup (red or green) Thai curry paste to stockpot (or curry powder to taste if using). Stir well to combine flavors.
  7. Taste soup and adjust heat level - curry flavour according to your preferences with the addition of more curry paste (If using curry powder, you have already done this in Step 6 above).
  8. Over low heat, slowly return soup to a simmer and cook (uncovered) for 20 minutes.
  9. While soup is in final cooking stage, prepare rice noodles per package directions, drain well, rinse and set aside.
  10. If using snow peas as optional add, rinse well and add to simmering soup when 1 min of cooking time remains. When cooking is complete, remove soup from heat source & serve immediately.
  11. Place equal amount of rice noodles in the bottom of individual soup bowls, ladle soup over noodles, garnish as desired and serve with a small dish of soy sauce on the table.