Wednesday, December 15, 2010

Thai Chicken Soup

I was told to hold off on the soup for a while...apparently we were all souped out after Thanksgiving. BUT I borrowed one of the recent Food Network Magazines from the library and this was in it. I HAD to make it...I love all things Thai(well all that I've tried.)

This was the first time I used a curry paste and other than the price of it, it was wonderful in this soup! Luckily the rest of the ingredients were pretty cheap!

Thai Chicken Soup-Food Network Magazine
1 tbsp oil
1 onion, sliced thin
2 garlic cloves, minced
2 tbsp green curry paste
6 cups chicken broth
1 15 oz can coconut milk(I did use light)
1 tbsp fish sauce(plus more to taste)
1 red pepper, thinly sliced
4 oz rice noodles, broken into pieces
2 cups cooked chicken, chopped
juice of 2 limes

Place oil in hot soup pot. Add in onions and cook until soft and lightly browned. Add in garlic and curry paste. Saute for 1-2 mins. Add in broth, milk, and fish sauce. Cover and bring to a boil. Add in bell peppers and noodles. Cook for about 3 mins. Add in the chicken and cook for another 3 mins. Add in lime juice, stir and serve.

**This was perfect! It was such a different taste on a "traditional" soup and will be making it again! It had a bit of a kick, but it was not over powering. I did use leftover turkey and turkey broth, but it was delicious none the less!

For more great soups and stews check out Finding Joy in my Kitchen's 2010 soup round up!

This has also been linked to Eat at Home

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