Thai Chicken Soup

Ready in 1 hour

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Fast, easy soup.


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1 tablespoon vegetable oil
1 onion; thinly sliced
2 cloves garlic; minced
2 tablespoons green curry paste
6 cups chicken broth
1 15 oz. can coconut milk
1 tablespoon fish 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 tablespoon fresh lime juice; plus more to taste
1 cup fresh cilantro; roughly chopped

Original recipe makes 4 Servings



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.


Added on Award Medal
Calories Per Serving: 216 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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