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Coconut Curry Chicken Soup

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Cuuurry.

Ingredients

  • 3 Tablespoons Red Thai Curry Paste (or More Or Less On Your Heat Preference)
  • 2 cans (14 Oz. Size) Coconut Milk
  • 1 cup Chicken Stock
  • 1 teaspoon Fish Sauce
  • 1 whole Red Bell Pepper, Sliced In 2-inch Strips
  • 1 cup Snow Peas
  • 1 cup Frozen Peas
  • 2 whole Bundles Vermicelli Noodles
  • 2 cups Cooked, Shredded Chicken
  • 1 pinch Coarse Salt
  • 1 whole Lime, Divided
  • ½ cups Sliced Scallions
  • 1 whole Green Or Red Chile, For Garnish (optional)

Preparation

Bring a large pot to a medium-high heat. Add the curry paste with 1/4 cup coconut milk; whisk until smooth. Add the rest of the coconut milk, chicken stock and fish sauce. Stir until combined.

Add the red bell pepper, snow peas, peas, vermicelli noodles and chicken. Toss in a good pinch of salt. Bring to a boil, reduce heat and simmer on medium for about 8 minutes, until the noodles have softened.

Add half the lime juice, stir and taste. Need more salt? Add it.

Serve soup garnished with scallions and chile pepper. Oh! And remaining lime wedges.

So good. And simple!

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Profile photo of Tabby

Tabby on 1.10.2013

Check the blog pictures before making! The peas she’s using are snap peas, not snow peas, and her “bundles” of noodles are far smaller than the way my Asian market defines the term. I ended up with a very saucy noodle bowl rather than a soup. The flavors, however, were almost perfect, and the addition of a few matchsticked carrots made them really perfect.

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