Thai Chicken Soup {Recipe}

I love it when my husband tries a new recipe! Especially, when it's a good one like this recipe he found in one of our Food Network magazines. This is great if you're feeling a bit under the weather, but be careful with that green curry paste, that's some strong stuff. I love the heat though!

Thai Chicken Soup

What you need:

2 small skinless chicken breasts (1lb), sliced very thinly

4 oz thin rice noodles, broken slightly

2 red bell peppers, thinly sliced

1 onion, thinly sliced

2 garlic gloves, minced

6 cups low sodium chicken broth

1 tablespoon vegetable oil

2 tablespoons green curry paste

1 (15oz) can coconut milk

1 tablespoon fish sauce

1 tablespoons fresh lime juice

1 cup roughly chopped cilantro

What to do:

1. Heat the vegetable oil in a large pot, add the onion and cook over medium high heat for about 8 minutes or until slightly browned and softened. Add the garlic and curry paste and cook, stirring for 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce. Cover and bring to a boil.

2. Add the bell peppers and noodles and simmer until noodles are al dente (about 3 minutes). Add the chicken and cook until cooked through (3 more minutes). Stir in the lime juice and cilantro.

This takes about 30 minutes to prepare and serves 4. Awesome on a rainy night!

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