Rotisserie chicken makes this deeply flavored noodle soup a breeze to pull together. It’s also a great way to use leftover roast chicken.
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YUM! Ok. I’m rating with a modification, but hopefully since I’m not knocking it, you’ll forgive me. This is delicious! I did this : added 2 mandolin sliced carrots to the shallots, and then 8 ounces mushroom when mostly cooked (wanted veggies and needed to use the mushrooms). With the curry, I added 2 cloves of garlic since we are fighting a for certain exposure to you know what. I didn’t cook the noodles separate, I put them in the soup and let it set for 10 minutes. Seriously great dinner!
My whole family really loved this soup. We have all decided that it is a keeper! I've even sent it on to my mom, aunt and sisters. Make it!
I cooked it exactly as the recipe entailed, and my SO and I were both really happy with the final product. The flavors are similar to a thai curry dish, but much more subtle. I really felt that the chile garlic paste added to the overall taste, and I recommend getting some if you can: I only added 1/4 tsp to each bowl, but the sprinkling added a nice flavor.
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