Chicken Coconut Curry Soup

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 10 ounces rice noodles
• 1 tablespoon vegetable oil
• 2 teaspoons vegetable oil
• 1/4 cup thai yellow curry paste
• 1 tablespoon thai yellow curry paste
• 4 cups chicken stock
• 1 (14 ounce) can unsweetened coconut milk
• 1 lemon
• 2 chicken breasts, boneless, skinless
• 2 teaspoons soy sauce, low sodium
• 2 tablespoons fresh lime juice
• 2 teaspoons sugar
• salt and pepper
• 1 large shallot, thinly sliced
• basil leaves
• english cucumber

Recipe

• 1 prepare noodles according to package directions. (i boil water and soak noodles for approx 10 min).
• 2 pound chicken to an even thickness (approx 1/2 inch works well).
• 3 stir together 1 tbls lime juice, 1 tbls oil, soy sauce, sugar, shallot, salt and pepper if using.
• 4 add chicken and toss to coat. refrigerate for approx 30 minutes.
• 5 heat 2 tsp oil in med saucepan over med heat.
• 6 cook curry paste, stirring, until fragrant (1 to 2 minutes).
• 7 whisk in stock. raise heat, and bring to a boil.
• 8 whisk in coconut milk. cook just until hot (do not boil).
• 9 remove chicken from marinade and broil until no longer pink, 6 to 7 minutes.
• 10 to serve, divide the noodles into 4 bowls.
• 11 add soup.
• 12 slice chicken on the diagonal and place in bowls.
• 13 garnish with sliced lemons, thin cucumber sticks and torn basil leaves.