Wednesday, October 11, 2017

Thai Chicken Soup






Ingredients

1 Tbsp Olive Oil
1 Red Bell Pepper - thinly sliced
1 Yellow Bell Pepper - thinly sliced
1 Cup Matchstick Carrots
4 Green Onions - divided and sliced
1 Tbsp Thai Green Curry Paste
2 Cloves Garlic - crushed or minced
2 tsp Grated Ginger
4 Cups Chicken Stock
1 14 oz can Light Coconut Milk
1 Tbsp Fish Sauce
3-4 Cooked Chicken Breast - shredded or cubed
8 oz Angel Hair Pasta
1 Lime - juiced
1/2 Cup Cilantro - roughly chopped and divided
Unsalted Peanuts and Sesame Seeds for topping (Optional)



1.  HEAT 1 Tbsp of Olive Oil in a large pot over medium-high heat.  ADD bell peppers, carrots, and 3 of the green onions.



2.  SAUTE' for 2 minutes, then ADD garlic, ginger, and Thai green curry paste.  SAUTE' 1 minute longer.



3.  STIR in chicken stock, coconut milk, and fish sauce and BRING mixture to a boil.



4.  ADD angel hair pasta and stir.  COVER pot and SIMMER for 4 minutes or until pasta is cooked.  STIR once halfway through.



5.  Uncover pot and STIR in chicken, lime juice, and 1/4 cup of the Cilantro.  SIMMER another 2 minutes.



6.  LADLE up soup in a bowl.  TOP with more cilantro, green onion, and peanuts/sesame seeds.



7.  SERVE immediately and ENJOY!



For a printable version of this recipe, please go here:  
https://docs.google.com/document/d/1yt5zOvC0i3r0bCSyCkLazHLv9CqK637z8NWZp2HTkSw/edit?usp=sharing