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Recipes
Thai Coconut Curry Chicken Soup
Thai Coconut Curry Chicken Soup
Servings
4
Prep Time
5
Cook Time
20
Total Time
25
Skill Level
Easy
Ingredients
1 Tbsp (15 mL) oil
3 Tbsp (45 mL) red curry paste
½ onion, diced
1 clove garlic, minced
1 Tbsp (15 mL) freshly grated ginger
1 medium carrot, thinly sliced
1 red bell pepper, diced
1 can (400 mL) baby corn, drained
2 cups (500 mL) shredded chicken
4 cups (1L) low-sodium chicken broth (homemade or store bought)
1 can (14 oz) coconut milk
2 heads of bok choy, sliced
2 limes juice and zest
1/2 (8-ounce) package rice noodles
1 tablespoon fish sauce
1/2 cup fresh cilantro leaves, chopped
Salt and pepper to taste
How to make it
Heat oil in a large stockpot or Dutch oven over medium heat.
Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in red curry paste, fish sauce and ginger until fragrant, about 1 minute.
Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
Add prepared chicken, bok choy, corn and carrots. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
Stir in rice noodles, until noodles are tender, about 5 minutes.
Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
Serve immediately.
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Ingredients
1 Tbsp (15 mL) oil
3 Tbsp (45 mL) red curry paste
½ onion, diced
1 clove garlic, minced
1 Tbsp (15 mL) freshly grated ginger
1 medium carrot, thinly sliced
1 red bell pepper, diced
1 can (400 mL) baby corn, drained
2 cups (500 mL) shredded chicken
4 cups (1L) low-sodium chicken broth (homemade or store bought)
1 can (14 oz) coconut milk
2 heads of bok choy, sliced
2 limes juice and zest
1/2 (8-ounce) package rice noodles
1 tablespoon fish sauce
1/2 cup fresh cilantro leaves, chopped
Salt and pepper to taste
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