Thai (Panang) Chicken Curry Soup with Rice Noodles
2 Cans Coconut Milk
1 Boneless Skinless Chicken Breast, Sliced Into Small Pieces
4 Cups Chicken Broth
4 OZ Panang Curry Paste
1 TB Creamy Peanut Butter
4 OZ Rice Noodles
2 Whole Carrots, diced
10 Shitake Mushrooms, Stems Removed, Sliced 1/4″ Thick.
3 TB Soy Sauce, Or To Taste
In a stock pot, add the coconut milk and curry paste, mixing thoroughly and bring to a boil.
Add chicken, chicken broth, soy sauce, carrots and mushrooms, and let simmer for 20 minutes.
While this is cooking, prepare your rice noodles by soaking them in hot water per the package’s instructions, usually 10 minutes.
Cut rice noodles into 2″ lengths and add to stock pot.
Add peanut butter, stir, and serve.
You can add diced Thai chilies to kick this up to Thai Hot if you so desire.