THAI CHICKEN NOODLE SOUP by CHEF DAN serves 4-6

PUT ONE WHOLE CHICKEN IN A POT, AND COVER WITH WATER. THROW IN SOME PEPPERCORNS AND A COUPLE OF ONIONS, QUARTERED. BRING TO A BOIL AND THEN SIMMER FOR 1-1/2 - 2 HOURS.WHEN COOL TAKE OFF THE MEAT AND PUT THE POT IN THE REFRIGERATE OVER NIGHT. THE NEXT DAY SKIM OFF THE FAT, AND THERE YOU HAVE YOUR BROTH.
INGREDIENTS:
1 pound cooked chicken meat
2 cloves garlic, minced
1 can coconut milk
6 cups chicken broth
1 teaspoon tumeric
1/4 teaspoon cayenne pepper
2 tablespons cilantro
3 tablespoons peanut butter
juice from 1 lime, or 3 tablespoons lime juice
1/2 red pepper, chopped
1/2 green pepper, chopped
1 tablespoon brown sugar
2 cups rice noodles
salt&pepper to taste
DIRECTIONS:
1. heat oil at medium-high heat in a pot, add garlic, tumeric,cayanne and peanut butter.
2. stir-fry for about 3 minutes. or until your kitchen smells good.
3. add coconut milk, broth and bring to a low boil, simmer for about 15 minutes.
4. add rice noodles, sugar, and cilantro and seasong with saltd&pepper.
5. simmer gently on low heat for about 10 minutes, or until noddles are tender.
                    ENJOY DAN:                                             hallelujah