Thai Chicken Soup

Total time: 30 mins

Serves 4

Ingredients:

1 T Vegetable Oil

1 Onion, thinly sliced

2 cloves garlic, minced

2 T green curry paste

6 c low sodium chicken broth

1 15 oz can coconut milk

1 T fish sauce, plus more to taste

4 oz thin rice noodles, broken into pieces

2 small skinless, boneless chicken breasts (about 1 pound), very thinly sliced crosswise

1 T fresh lime juice, plus more to taste

1 c roughly chopped fresh cilantro 

Directions

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 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil. 

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

Recipe courtesy Food Network