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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