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Thai Chicken Soup Recipe

   
 

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     Thai Chicken Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   30 mins

Ingredients
1 tablespoon vegetable oil
1 oinion, thinly sliced
2 cloves garlic, minced
2 tablespoons green curry paste
6 cups low-sodium chicken broth
1 15oz can coconut milk
1 tablespoon fish sauce, plus more to taste
2 red bell peppers, thinly sliced
4oz thin rice noodles, broken into pieces
 
2 small skinless, boneless chicken breasts (about 1lb), very thinly sliced crosswise
1 tablespoon fresh lime juice, plus more to taste
1 cup roughly chopped fresh cilantro

Instructions
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.


Originally Submitted
10/27/2011





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