Labadie Recipe Database

Labadie Recipe Database

id	6006
Name	Thai Chicken Soup
Main Dish Category	Soup, Stew and Chili
Secondary Dish Category	Poultry,
Main Ingredient	Boneless Skinless Chicken Breasts
Other Ingredient	Chicken Broth
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
Cooking Type	StoveTop
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
Origin	Food Network Easy Chicken Dinners page 13
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