"This is a great thai soup I found in Foodnetwork Magazine. It is so tasty and really easy to make. Enjoy!"
onion, thinly sliced
garlic cloves, minced
green curry paste
low sodium chicken broth
1 (15 ounce) cans
fish sauce, plus more to taste
red bell peppers, thinly sliced
thin rice noodles, broken into pieces
boneless skinless chicken breasts
( about 1 pound)
fresh lime juice, plus more to taste
roughly chopped fresh cilantro
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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Food Network Thai Chicken Soup (cont.)