Thai chicken soup


1 tablespoon vegetable oil

1 onion, thinly sliced

2 cloves garlic, 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 skinless, boneless chicken breasts (about 1 pound), very thinly sliced crosswise

1 tablespoon fresh lime juice, plus more to taste

1 cup roughly chopped fresh cilantro


Step 1;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. 

Step 2: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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