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Soup recipe: Easy Thai chicken soup can be ready in 15 minutes

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There is nothing better and more filling than a warm bowl of soup. This chicken soup recipe has all of those ingredients to make it simple and wonderful. For those who love Thai food, this is a must-try! For those who are gluten free – this soup has no wheat. For those who just love a really good soup – this is the perfect soup for you!

The preparation time of this delicious chicken soup is about 15 minutes! It’s simply a matter of combining the ingredients and getting ready to eat!

Rice noodles are easy to use and are available in the Asian section of most any grocery store. That they don’t contain any wheat makes them perfect for those who love pasta but are avoiding wheat. Rice flour and water are the main ingredients.

Three other ingredients in this soup are also readily available in the Asian section of most grocery stores. Green curry paste (which adds a bit of spice and also a wonderful flavor) and fish sauce. Fish sauce is a common ingredient in Thai food. For those of you who don’t like fish, don’t worry – it does not add a fishy taste, but rather a unique flavor that blends perfectly with the other ingredients. Canned coconut milk adds a wonderful flavor and it’s good for you.

Thai Chicken Soup Recipe

Ingredients for making Thai Chicken Soup:

  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons green curry paste (use more if you want it spicy)
  • 6 cups low-sodium chicken broth
  • 1 15-ounce can coconut milk (can use lite coconut milk for less fat and calories)
  • 1 tablespoon fish sauce, plus more to taste
  • 2 red bell peppers, thinly sliced
  • 4 ounces thin rice noodles, broken into pieces
  • 2 chicken breasts, cooked and very thinly sliced crosswise
  • 1 tablespoon fresh lime juice, plus more to taste
  • 1 cup roughly chopped fresh cilantro

Directions for making Thai Chicken Soup:
In a large pot over medium heat, cook the chopped onion and minced garlic, stirring occasionally, until the onion is translucent – about 5 minutes.

Add the green curry paste and cook, stirring, 1 to 2 minutes. Then add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.

Add the red bell pepper slices and the rice noodles. 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.
(from the Food Network magazine)

Other delicious soup recipes:

Chicken fajita soup – made in a crock pot

Beef soup with dumplings – delicious

Chicken soup with tortellini – puts a wow in your chicken soup

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