Thai Chicken Soup
|1 tablespoonvegetable oil|
|1 onion; thinly sliced|
|2 clovesgarlic; minced|
|2 tablespoonsgreen curry paste|
|6 cupschicken broth|
|1 15 oz. cancoconut milk|
|1 tablespoonfish sauce; plus more to taste|
|2 red bell peppers; thinly sliced|
|4 oz.thin rice noodles; broken into pieces|
|2 boneless chicken breats; very thinly sliced crosswise|
|1 tablespoonfresh lime juice; plus more to taste|
|1 cupfresh cilantro; roughly chopped|
Thai Chicken Soup Preparation
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.
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