THAI CHICKEN RED CURRY SOUP

There is something so comforting about a hearty bowl of chicken soup; here’s a recipe with a twist … a Thai-inspired chicken soup that’s packed with delicious Thai curry flavor.  Tender chicken, fresh veggies, creamy coconut milk and red curry paste all join to form a slightly sweet, slightly tangy, and flavorful soup.

Red curry paste consists of red pepper, garlic, lemongrass, galangal (Thai ginger), and makrut or kaffer lime leaves.  The spices used in it are coriander, turmeric, black peppercorn and cumin.  Coconut milk is a tasty and nutritious food filled with nutrients like manganese and copper.  Moderate amounts may boost your heart health; it is cholesterol and carbohydrate free but watch for the fat content.

Ingredients:

·       2 tbsp of coconut or avocado oil

·       1 large onion sliced

·       1 red bell pepper, thinly sliced

·       1/2lb of green beans, cut

·       1/2lb of bella mushrooms, sliced

·       4 garlic cloves minced

·       2 tbsp of fresh ginger minced

·       4 oz of thai red curry paste

·       1 14 oz can of coconut milk

·       4 cups of chicken stock reduced sodium

·       1/2lb of vermicelli pasta

·       1lb of white meat chicken breast sliced

·       2 tbsp of fresh lime juice

·       ½ cup of chopped cilantro

·       ½ cup of chopped basil

·       1/2 jalapeno sliced

·       Salt to taste

Instructions:

1.     Cook your chicken breast in slightly salted boiling water until cooked.

2.     Heat oil over medium heat in a large pot

3.     Add onion and cook until translucent, about 4 minutes

4.     Add bell pepper, green beans, mushrooms, garlic, ginger and red curry paste.  Cook, stirring for about one minute.

5.     Stir in coconut milk and bring to a boil.

6.     Stir in chicken stock, reduce heat to low and simmer for 10 minutes.

7.     In a separate pot, bring salted water to a boil, add vermicelli noodles and cook for about 3 minutes, drain.

8.     Add the chicken and lime juice.  Remove from heat and stir in cilantro, basil and scallions.

9.     To serve, add ¼ cup of vermicelli noodles to individual bowls, ladle soup over each bowl and garnish with cilantro leaves and scallions.

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