COCONUT CURRY CHICKEN SOUP

By Clarabell

9 points per serving

Ingredients

• 3 T red Thai curry paste
• 2 (14oz) cans coconut milk
• 1 c chicken stock
• 1 t fish sauce
• 1 red bell pepper, sliced into 2-inch strips
• 1 c snow peas
• 1 c frozen peas
• 2 bundles vermicelli noodles
• 2 c cooked shredded chicken
• 1/2 c sliced scallions
• 1 sliced chile, for garnish(optioal)
• juice of one lime
• coarse salt

Preparation

Step 1

Bring a large pot to a medium-heat. Add curry paste with 1/4 c coconut mile; whisk until smooth. Add the rest of the coconut milk, chicken stock and fish sauce. Stir until combined.

Add the red bell pepper, snow peas, peas, vermicelli noodles and chicken. Toss in a good pinch of salt. Bring to a boil, reduce heat and simmer on medium for about 8 minutes, until the noodles have softened.

Add half the lime juice, stir and taste. Add salt if needed.

Serve soup garnished with scallions, chile peppers, and remaining lime wedges.