A Comforting Soup...With Some Spice



LISTEN TO THE PODCAST
It's tempting, when its cold outside, to eat Chicken Soup by the gallon. But now let's "spice" things up and give this soup a more modern flair.  Every Day with Rachael Ray Magazine Executive Editor Nina Elder stopped by Tonia's Kitchen with a great recipe for Spicy Asian Chicken Noodle Soup. The "star" of this soup though isn't the chicken, it's a spice called Star Anise.  Nina told Tonia it brings on the heat, without too much intensity and adds a cinnamon-y like flavor to the broth.  Nina adds rice noodles, shredded chicken, carrots, lime juice, bean sprouts, mint and chilies to chicken stock for a great soup that will liven things up! By the way, Nina adds if you're looking to make this soup a side dish, it goes great with pork chops

1 12 ounce chicken breast, skin discarded

6 cups chicken broth

2 teaspoons red curry paste

5 ounces rice noodles, such as maifun

1 red bell pepper, thinly sliced

4 scallions, sliced

1/2 bunch cilantro

1 lime, cut into wedges for serving

Directions

1. In a medium saucepan, bring the chicken, broth and 2 cups water to a simmer. Lower the heat, cover and simmer until the chicken is cooked through, 30 minutes. Remove the chicken; let cool. Shred the meat; reserve. Return the bones to the broth, bring to a boil and reduce by about one-third.
2. Strain the broth. Whisk the curry paste into the broth and return to a simmer over medium-high heat. Add the noodles and bell pepper and cook until the noodles are just tender, about 3 minutes. Stir in the chicken.
3. Ladle the soup into bowls and top with the scallions and cilantro leaves. Serve with the lime wedges.