1 bunch bok choy, chopped; leaves and stems separated 1/2 c each
4 c chicken broth
1 can light coconut milk
2 tsp curry powder
4 oz wide rice stick noodles
10 oz boneless, skinless chicken breast, thinly sliced
1/4 c minced cilantro
2 Tbsp fresh lime juice
1/4 tsp kosher salt and black pepper
Instructions
Heat oil in large saucepan over medium-high heat.
Add red chile pepper, garlic, and bok choy stems;
saute until fragrant, about 5 minutes. Stir in
1/2 c broth, scraping up any browned bits on the
bottom of the pan. Stir in remaining 3 1/2 c
broth, coconut milk, and curry powder. Bring soup
to a simmer.
Stir in noodles; cook until they're softened, about
3 minutes. Stir in bok choy leaves, chicken, and
cilantro; simmer until chicken is cooked through,
about 5 minutes.
Remove soup from heat; stir in lime juice. Season
soup with salt and pepper
Serving
Suggestions
1 1/2 c serving; 325 calories; 9g fat; 22g protein
Originally Submitted
12/30/2012
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