Thai Chicken Soup

Thai Chicken Soup

 

Thai Chicken Soup

(adapted from Food Network Magazine’s recipe)

Ingredients

  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons green curry paste (I used my favorite spicy sauce, Chili Garlic – picture below)
  • 6 cups low-sodium chicken broth
  • 1 can (13.5 fl.oz.)coconut milk
  • 2 red bell peppers, thinly sliced
  • 4 oz. thin rice noodles
  • 2 small skinless, boneless chicken breasts thinly sliced
  • 1 cup finely chopped parsley
  • 1 teaspoon paprika (or to taste)
  • Salt (to taste)

Directions

  • Heat the olive oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally until translucent.
  • Add garlic and spicy sauce and cook 1-2 minutes more.
  • Add chicken broth and coconut milk, bring to a boil (this took a lot longer than I expected – maybe because of my piece-of-crap stove, though)
  • Add bell peppers and noodles, simmer for about 3 minutes until noodles reach desired tenderness
  • Stir in parsley, salt, and paprika
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