Rotisserie chicken makes this deeply flavored noodle soup a breeze to pull together. It’s also a great way to use leftover roast chicken.
8 oz. rice vermicelli noodles
1 Tbs. coconut or safflower oil
2 large shallots, halved lengthwise and thinly sliced
1 Tbs. curry powder, preferably Madras
4 cups lower-salt chicken broth
1 cup well-shaken canned coconut milk
1/3 cup crunchy peanut butter, preferably all natural
2 Tbs. soy sauce; more as needed
2 tsp. granulated sugar
2 cups shredded cooked chicken (about 8 oz.)
1 Tbs. fresh lime juice
Freshly ground black pepper
1/4 cup chopped fresh cilantro or small cilantro leaves
Asian chile garlic paste, such as sambal oelek (optional)
Calories (kcal) : 650
Fat Calories (kcal): 270
Fat (g): 30
Saturated Fat (g): 16
Polyunsaturated Fat (g): 4
Monounsaturated Fat (g): 8
Cholesterol (mg): 50
Sodium (mg): 960
Carbohydrates (g): 57
Fiber (g): 3
Sugar (g): 4
Protein (g): 34
Bring a large pot of well-salted water to a boil. Cook the noodles according to package directions.
Meanwhile, heat the oil in a medium Dutch oven or other heavy-duty pot over mediumhigh heat. Add the shallots and cook, stirring occasionally, until just starting to brown, 3 minutes. Add the curry powder and cook until fragrant, stirring constantly, about 10 seconds. Add the broth, coconut milk, peanut butter, soy sauce, and sugar, and whisk until the peanut butter is fully incorporated. Add the chicken and bring to a simmer. Cover and simmer gently for 15 minutes. Add the lime juice, and season to taste with more soy sauce and pepper.
Divide the noodles among four serving bowls. Ladle the hot soup over the noodles. Garnish with the cilantro and chile paste, if you like.