Thai Coconut Chicken Soup
Ingredients
- 2 tablespoons olive oil
- 4-5 minutes onion, sautéed
- 1/2 jalapeno jalapeno, diced
- 1 bell pepper bell pepper, diced
- 2 minutes red curry paste, sautéed
- 2 tablespoons fish sauce
- 2 minutes ginger, sautéed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups chicken broth
- 1 can coconut milk
- 1 dry pint mushrooms
- 1/4 cup brown sugar
- 4 ounces rice noodles
- 1 lime lime juice
- 1/2 cup cilantro, chopped
- 1/2 jalapeno jalapeno, julienned For Pickled Jalapeno
- 2 tablespoons rice wine vinegar For Pickled Jalapeno
- 1 teaspoon granulated sugar For Pickled Jalapeno
Instructions
- In a small bowl, combine jalapeño, vinegar and sugar. Set aside.
- Add olive oil to large pot over medium-high heat. Sauté onion, jalapeño and bell pepper until soft (about 4-5 minutes).
- Stir in red curry paste, fish sauce and ginger and sauté until fragrant (about 2 minutes).
- Add chicken, salt and pepper, broth, coconut milk, mushrooms and brown sugar. Stir until well combined and bring to a boil.
- Add rice noodles and boil for 4-6 minutes or until noodles are al dente. Turn off heat.
- Stir in lime juice and cilantro.
- Serve in individual bowls and garnish with pickled jalapeño, cilantro and a lime wedge. Enjoy!
