Labadie Recipe Database

Name Thai Chicken Soup Number of People 5 List of Ingredients 1 T vegetable oil 1 onion, thinly sliced 2 cloves garlic, minced 2 T green curry paste 6 cups low-sodium chicken broth 15 oz. can coconut milk 1 T fish sauce, plus more to taste 2 red bell peppers, thinly sliced 4 oz. thin rice noodles, broken into pieces 1 lb. small boneless, skinless chicken breasts, very thinly sliced crosswise 1 T fresh lime juice, plus more to taste 1 cup roughly chopped fresh cilantro Description 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 garlic and curry paste and cook, stirring, 1 to 2 minutes. Add chicken broth, coconut milk and fish sauce; cover and bring to boil. Add bell peppers and noodles and simmer, uncovered, until noodles are al dente, about 3 minutes. Add chicken and simmer until just cooked through, about 3 more minutes. Stir in lime juice and cilantro. Add more fish sauce and lime juice to taste. Time 30 minutes Difficulty (1-5) 1 Notes Per serving: 561 calories, 30 g fat, 103 mg cholesterol, 821 mg sodium, 36 g carbohydrates, 4 g fiber, 39 g protein Image