Red Curry Soup with Chicken and Rice Noodles

Enlarge Image Image Gallery This red curry soup, chock full with chicken, noodles and a rich, flavorful broth, makes a satisfying one-dish meal. Photo By Leo Gong/Courtesy Celestial Arts

The following is an excerpt from "The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More" by Laura B. Russell (Celestial Arts, 2011). The excerpt is from Chapter 5: Noodles. 

Red Curry Soup with Chicken and Rice Noodles

8 ounces flat rice noodles
1 pound boneless, skinless chicken breasts, cut crosswise into thin slices and then into thin strips
2 tablespoons Asian fish sauce
2 tablespoons vegetable oil
1 small onion, thinly sliced
2 cloves garlic, minced
3 tablespoons red curry paste (gluten-free), such as Thai Kitchen
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
3/4 teaspoon salt
2 (14-ounce) cans unsweetened coconut milk
2 cups store-bought (gluten-free) or home-made chicken broth
Cilantro leaves, for serving
Shredded cabbage, for serving
Lime wedges, for serving
Sriracha or other chili-garlic sauce (gluten-free), for serving

1. Cook the noodles in a large pot of boiling water until just done, about 5 minutes, or according to package directions. (Remove a noodle with tongs and taste it for doneness.) Drain the noodles in a colander and rinse with cold water to stop the cooking. Set the noodles aside until ready to use. In a small bowl, toss the chicken with the fish sauce. Let stand while you prepare the soup.

2. In a pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until starting to brown, about 10 minutes. Stir in the garlic, curry paste, turmeric, and coriander and cook, stirring, for about 1 minute. Add the salt, coconut milk, and chicken broth and bring to a boil. Lower the heat and simmer, partially covered, to infuse the flavors, 10 to 15 minutes.