Coconut Curry Chicken Soup:

By Bailey1_

Ingredients

• 3 Tbs. red Thai curry paste (or more or less depending on your heat preference)
• 2 (14 oz) cans coconut milk
• 1 cup chicken stock
• 1 tsp fish sauce
• 1 red bell pepper, sliced into 2-inch strips
• 1 cup snow peas
• 1 cup frozen peas
• 2 bundles vermicelli noodles
• 2 cups cooked shredded chicken
• 1/2 cup sliced scallions
• 1 sliced chile, for garnish (optional)
• juice of one lime
• coarse salt

Details

Servings 1
Adapted from bevcooks.com

Preparation

Step 1

*3 Tbs. red Thai curry paste (or more or less depending on your heat preference)

Bring a large pot to a medium-high heat. Add the curry paste with 1/4 cup coconut milk; 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. Need more salt? Add it.
Serve soup garnished with scallions and chile pepper. Oh! And remaining lime wedges.