Friday- Thai Chicken Soup

Adapted from Food Network Magazine

Personal Note: We’re back to thai again, and this time I agreed to try the full-fat version of coconut milk. It was less milky and more cream. I had punched holes in the top of the can to pour it into the soup, but had a rather scoop it out of the can, but SmithCale swears it made the biggest difference. And, I have to admit, it was very filling and comforting. I hate it when he’s right. Also, this would be a great way to use up left over turkey!

Plan of Attack:

1. Cook in stages in one pot for 30 minutes

Ingredients for 3 servings:

½ Tbsp vegetable oil

½ onion, chopped

1 garlic clove, minced

1 Tbsp green curry paste

3 C chicken broth

2/3 C coconut milk

½ Tbsp fish sauce

1 red bell pepper, sliced

2 ounces thai rice noodles, cooked according to package directions

2 small chicken thighs, cooked and shredded

½ Tbsp lime juice

½ C fresh cilantro, chopped

Instructions:

1. Add oil in a large pot over medium-high heat. Then add the onion and cooking for 6-8 minutes until browned
2. Then add the garlic and green curry paste, cook another 1-2 minutes
3. Add chicken broth, coconut milk and fish sauce; cover pot and bring to a boil
4. Remove lid and add red bell pepper and cooked noodles, continue cooking uncovered for 3 minutes
5. Finally add the chicken and simmer for 3 additional minutes
6. Remove from heat and stir in lime juice and cilantro
7. Enjoy!