• 1 tbsp (15 mL) peanut oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) finely grated ginger
  • ½ lb (250 g) skinless boneless chicken thighs or breasts
  • ½ tsp (2 mL) each turmeric and salt
  • 3 tbsp (45 mL) red curry paste
  • 1 carton (900 mL) chicken broth
  • 1 can (400 mL) coconut milk, preferably light
  • ¼ cup (60 mL) peanut butter
  • 3 button mushrooms, thinly sliced
  • 1 tomato, diced
  • 1 tbsp (15 mL) each fish sauce and lime juice
  • 4 oz (125 g) rice noodles, preferably about ¼-inch (1-cm) thick
  • Cilantro,
  • Chopped peanuts
  • Lime wedges


  1. In a large pot, heat oil over medium heat.
  2. Add onion, garlic and ginger, stirring occasionally until soft, about 5 minutes.
  3. Meanwhile, very thinly slice chicken into bite-sized strips. Place in a bowl and toss with turmeric and salt.
  4. Add to onions and cook until chicken is done, about 2 minutes.
  5. Stir in curry paste.
  6. Add broth, coconut milk, peanut butter and mushrooms. Bring to a boil, then cover, reduce heat and simmer about 10 minutes to allow flavours to blend, adding tomatoes to soup in the last 2 minutes.
  7. Stir in fish sauce, lime juice and salt to taste.
  8. Meanwhile, break noodles in half and place in a large bowl. Cover with boiling water. Let stand until soft, about 5 minutes. Drain well.
  9. Divide noodles between 4 large, deep soup bowls. Ladle soup over noodles.
  10. Garnish with cilantro, peanuts and a lime wedge.

Tip: For a vegetarian version, try substituting tofu for chicken and vegetable broth for chicken broth.