Thai Chicken Soup

My husband and I loved this Thai Chicken Soup from Food Network Magazine.  I couldn't wait to make it as it was so different from usual comfort food, yet very hearty.  This cconut-curry soup is packed full of flavours.  It wasn't so spicey that you were breaking out in a sweat, which is the way I like it, but my husband prefers to have his mouth on fire with Thai food.  Our kids found it a bit spicey for their tastes, but they still ate it.

THAI CHICKEN SOUP RECIPE
from Food Network Magazine, Nov 2010

1 tablespoon vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
2 tablespoons green curry paste
6 cups low-sodium chicken broth
1 15-ounce can coconut milk
1 tablespoon fish sauce, plus more to taste
2 red bell peppers, thinly sliced
4 ounces thin rice noodles, broken into pieces
2 small skinless, boneless chicken breasts (about 1 pound), very thinly sliced crosswise
1 tablespoon fresh lime juice, plus more to taste
1 cup roughly chopped fresh cilantro

Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.

Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.

Printable Recipe
 
Happily submitted to Family Friendly Fridays at Mommie Cooks!
 
Enjoy!

 

from "The How and Why Wonder Book of Our Earth"

by Felix Sutton

Illustrated by John Hull

1972 Grosset & Dunlap, Inc.

I bought this lovely book at an auction.