Thai Curry Soup with Chicken

4 standard portions

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Ingredients

• 1 tablespoon coconut oil (or vegetable oil)
• 1 medium yellow onion (finely diced)
• 1 pound chicken breast (diced into bite size pieces)
• 1 teaspoon kosher salt (or ½ teaspoon table salt)
• 4 tablespoons red curry paste
• 2 cloves garlic (minced)
• 1 teaspoon grated ginger
• 1-2 chilies (deseeded and diced, optional)
• 1 14-ounce can coconut milk (full fat)
• 3 cups chicken stock
• 1 tablespoon fish sauce
• 4 ounces rice noodles
• 1 medium bell pepper (sliced)
• 2 tablespoons fresh lime juice
• Fresh cilantro (for serving)
• Fresh Thai basil (for serving)

Method

1. Melt coconut oil in a large Dutch oven over medium-high heat. Add onions and saute for 2 minutes or until soft.
2. Add chicken, season with salt, and cook for 1 minute.
3. Add red curry paste, garlic, ginger, and chili pepper if using, cook for one more minute then pour in a can of coconut milk.
4. Stir together, then pour in chicken stock and fish sauce. Stir and bring to a boil, then reduce to a simmer and cook for 5 minutes.
5. To the simmering soup, add rice noodles, and red bell pepper, and cook for 2-3 minutes.
6. Remove from heat, stir in fresh lime juice, and garnish with cilantro and Thai basil before serving.