Rotisserie chicken makes this deeply flavored noodle soup a breeze to pull together. It’s also a great way to use leftover roast chicken.
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.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.