Thai Chicken Soup

By khojnicki

Ingredients

• 1 tbsp vegetable oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp green curry paste
• 6 c low sodium chicken broth
• 1 15 oz. can coconut milk
• 2 red bell peppers, thinly sliced
• 4 oz. thin rice noodles
• 2 small skinless, boneless chicken breasts, very thinly sliced crosswise
• 1 tbsp fresh lime juice
• 1 c roughly chopped fresh cilantro

Details

Servings 4
Cooking time 30mins

Preparation

Step 1

Heat the vegetable oil in a large pot over medium high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 mins. Add the garlic and curry paste and cook, stirring 1-2 mins. Add the chicken broth, coconut milk and cover; bring to a boil.

Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 mins. Add the chicken and simmer until just cooked through, about 3 more mins. Stir in the lime juice and cilantro.