Thai Chicken Soup (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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.
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.
3. Per serving: Calories 561; Fat 30 g (Saturated 22 g); Cholesterol 103 mg; Sodium 821 mg; Carbohydrate 36 g; Fiber 4 g; Protein 38 g
4. ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4
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