THAI RED CURRY CHICKEN SOUP
Warm and
comforting red curry soup with a touch of sweetness and a spicy kick.
Ingredients
- 3 garlic cloves minced
- 1 onion diced
- 4 cups chicken stock reduced sodium
- 2 tbsp fresh ginger minced
- 1 tbsp coconut oil
- 1 red bell pepper cored, seeded, thinly sliced
- 3 oz rice noodles
- 3 tbsp fish sauce *see recipe notes
- 4 oz Thai red curry paste
- 1/2 cup fresh cilantro leaves chopped
- 1/2 cup fresh basil leaves chopped
- 1 14 oz can coconut milk full fat
- 7 oz Lilydale®Oven Roasted Carved Chicken Breast cubed
- 2 tbsp lime juice juice of one lime
- jalapeno or other chile, thinly sliced optional
Instructions
First, Heat
the coconut oil over medium-high heat in a saucepan or other large saucepan
Then, Add
the onion and cook for 4-5 minutes or until translucent
Add pepper,
garlic, ginger and Thai red curry paste. Cook, stirring for about 1 minute.
Stir in the
coconut milk and bring to a boil.
Stir in
chicken broth, bring back to a boil, then reduce heat and simmer for 10
minutes. To put out the fire
Meanwhile,
boil a pan of water. Turn off the heat, add the rice noodles and cover. Let
stand about 3 minutes, then drain and rinse with cold water.
In the pot,
stir in Lilydale Oven Roasted Chicken Breasts, Fish Sauce and
Lime Juice.
Remove from fire. Stir in coriander and basil.
To serve,
add 1/4 cup of rice noodles to individual bowls, pour soup over each bowl of
noodles and garnish with additional coriander leaves. Serve chopped peppers
next to them, if desired.
Happy
Cooking Time.
