Quick & Easy Recipe: Thai Chicken Soup

Two of my favorite gifts I got for Christmas are my subscriptions to the Rachael Ray Magazine, and the Food Network Magazine. It's the gift that keeps on giving to me, and my whole family! I get excited about a new recipe to try, and they get to eat something new and tasty!

At the top of my fave list are recipes that are quick, easy, and take minimal dishes to prepare. This is just one of those dishes! It's definitely perfect for the dark and stormy weather we've been having over here in SoCal.

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Thai Chicken Soup from The Food Network Magazine
Cooking Time: 30 minutes
Servings: 4

Ingredients

• 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

Directions
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.

Per serving: Calories 561; Fat 30 g (Saturated 22 g); Cholesterol 103 mg; Sodium 821 mg; Carbohydrate 36 g; Fiber 4 g; Protein 38 g

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I adapted this recipe to what I had on hand. No rice noodles? Use thin spaghetti. No cilantro? Oh well. No fresh bell peppers? Use frozen! I also used about 4 cups of turkey stock I had leftover from my turkey stock stockpile, and added 2 cups of water.

This recipe was a great way to add a little curry flavor to a meal without making my house smell like it long after dinner was over. My 2 year old gobbled it up as much as Hubby and I did. And there was only 1 pot to clean when dinner was over! Woohoo!