Food Network Thai Chicken Soup - cooking recipe

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