Spicy Asian Chicken Noodle Soup

spicy asian soup
This recipe comes from Rachel Ray and it was easy and yummy. Leftovers didn't do so well because the noodles soaked up all the broth, but they still tasted good...just didn't look as pretty anymore. I did a little extra spice packet I had on hand from a Thai kitchen noodle soup package and next time think some shredded carrots would be a nice addition as well. Overall I really loved how the flavors came out! I love a nice bowl of soup on a dreary day and although last week was beautiful and perfectly warm, this week is back to cold and rainy again. Time to make more soup!

12 ounce chicken breast, skin discarded (I used 1 can chicken)
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

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.
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.
Ladle the soup into bowls and top with the scallions and cilantro leaves. Serve with the lime wedges.