Red Curry Soup

Red Curry Soup

From: Cuisine at Home, Issue No. 80
Makes: 4 servings
Nutrition: per serving - 373 calories; 25g fat; 49mg chol; 513mg sodium; 16g carbs; 2g fiber; 23g protein

Ingredients:

• 12 oz boneless, skinless chicken breast halves
• Salt and black pepper
• 1 tbs vegetable oil
• 2 cups water
• 1 can coconut milk (13.5 oz)
• 3-4 tsp purchased red curry paste
• 1 tbs fish sauce
• 1 cup thinly sliced green bell pepper
• 2 oz rice stick noodles, broken
• Additional vegetables such as peas, carrots, leeks, onion, red pepper

Instructions:

1. Season chicken with salt and pepper; cut into bite-sized pieces.
2. Heat oil in a saucepan over medium-high. Add chicken to the pan and saute until browned, 4-5 minutes, stirring occasionally.
3. Add water and coconut milk; bring to a boil. Stir in curry paste and fish sauce; simmer 2-3 minutes. 
4. Add vegetables (add longer cooking ones first, cover pan and simmer) Add noodles when vegetables are almost done. Simmer soup until noodles are softened, 3-4 minutes.