Asian Chicken Noodle Soup

This is our all-time favorite Asian recipe. We've never made it with dried egg noodles, but always opt to make our own - and we usually make too much, so we add a little extra ingredients and a lot of extra liquid. With a small family we make it last a few meals. This Asian soup always receives compliments!

9 oz. dried egg noodles or homemade noodles
1 tbsp. oil
4 skinless, boneless chicken thighs, diced
1 bunch scallions, sliced
2 garlic cloves, chopped
2 tsp. finely chopped fresh root ginger
3 1/2 cups chicken bouillon
1 cup scant coconut milk
3 tsp. red curry paste
3 tbsp. peanut butter
2 tbsp. light soy sauce
1 small red bell pepper, chopped
1/2 cup frozen peas
Salt
Pepper

Put the noodles in a shallow dish and soak in boiling water as instructed on the package.

Heat the oil in a large preheated wok or pan. Add the chicken and cook for 5 minutes, stirring until lightly browned. Add the white part of the scallions, garlic, and ginger, and cook for 2 minutes, stirring. Stir in the chicken bouillon, coconut milk, curry paste, peanut butter, and soy sauce.

Season with salt and pepper to taste. Bring to a boil, stirring, then simmer for 8 minutes, stirring occasionally. Add the red bell pepper, peas, and green scallion tops and cook for 2 minutes.

Add the drained noodles and heat through. Spoon the chicken noodle soup into warmed bowls and serve with a spoon and fork.

Yield: 4-6 servings