Thai Coconut Chicken Curry Soup

Submitted by: admin on April 10, 2020

5 servings

Ingredients

1 tablespoon canola oil
1 tablespoon minced fresh ginger root
2 teaspoons minced garlic
2 tablespoons green curry paste
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
2 cups unsalted chicken stock
1 (13.5 ounce) can light coconut milk
½ cup water
1 (1 inch) piece peeled fresh ginger
2 tablespoons fresh lime juice
1 bunch cilantro, stems and sprigs separated
1 cup diagonally sliced fresh snow peas
3 ounces uncooked brown rice vermicelli noodles
1 lime, cut into wedges

Instructions

Step 1
Heat oil in a Dutch oven over medium-high heat. Add minced ginger and garlic; saute for 1 minute. Stir in curry paste and cook for 1 minute. Add chicken and cook for 3 minutes, stirring occasionally. Add stock, coconut milk, water, ginger piece, lime juice, and 1/4 cup cilantro stems. Bring to a simmer and cook for 10 minutes.

Step 2
Discard ginger piece. Stir in snow peas and noodles. Cook until noodles are tender, about 3 minutes. Top with cilantro sprigs and serve with lime wedges.

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