Coconut Curry Chicken Soup

Yield: 4 servings

Prep: 15

Cook: 10

Total: 25

5 stars (1 rating)

Ingredients

3 tablespoons red Thai curry paste
2 14-ounce cans coconut milk
1 cup chicken stock
1 teaspoon fish sauce
2 cups shredded chicken breast
8 ounces vermicelli noodles
1 12-ounce package firm tofu, cubed
1 red bell pepper, thinly sliced
1 cup snow peas
Kosher salt, to taste
1 tablespoon freshly squeezed lime juice, or more to taste
2 green onions, sliced, for garnish
Sliced jalapeños, for garnish

Instructions

Heat a large pot to medium high heat. Add curry paste and 1/4 cup coconut milk and whisk until smooth, about 1 minute. Stir in remaining coconut milk, chicken stock and fish sauce.
Add chicken, vermicelli, tofu, bell pepper, snow peas and salt, to taste.
Bring to a boil; reduce heat and simmer until noodles have softened, about 8-10 minutes.
Stir in lime juice, to taste.
Serve immediately, garnished with green onion and jalapeños, if desired.

This Coconut Curry Chicken Soup recipe is brought to you by DAMN DELICIOUS

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