Chicken Coconut Curry Soup

Name: Chicken Coconut Curry Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 10 ounces rice noodles; 1 tablespoon vegetable oil; 2 teaspoons vegetable oil; 1/4 cup thai yellow curry paste; 1 tablespoon thai yellow curry paste; 4 cups chicken stock; 1 (14 ounce) can unsweetened coconut milk; 1 lemon; 2 chicken breasts, boneless, skinless; 2 teaspoons soy sauce, low sodium; 2 tablespoons fresh lime juice; 2 teaspoons sugar; salt and pepper; 1 large shallot, thinly sliced; basil leaves; English cucumber

Submitted by katie in the UP

"Oh my gosh...a bowl of delicious!!"

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Ready In:: 45mins
Ingredients:: 16
Serves:: 4

ingredients

10 ounces rice noodles
1 tablespoon vegetable oil
2 teaspoons vegetable oil
¹⁄₄ cup thai yellow curry paste
1 tablespoon thai yellow curry paste
4 cups chicken stock
1 (14 ounce) can unsweetened coconut milk
1 lemon
2 chicken breasts, boneless, skinless
2 teaspoons soy sauce, low sodium
2 tablespoons fresh lime juice
2 teaspoons sugar
salt and pepper
1 large shallot, thinly sliced
garnish
basil leaves
English cucumber

directions

Prepare noodles according to package directions. (I boil water and soak noodles for approx 10 min).
Pound chicken to an even thickness (approx 1/2 inch works well).
Stir together 1 tbls lime juice, 1 tbls oil, soy sauce, sugar, shallot, salt and pepper if using.
Add chicken and toss to coat. Refrigerate for approx 30 minutes.
Heat 2 tsp oil in med saucepan over med heat.
Cook curry paste, stirring, until fragrant (1 to 2 minutes).
Whisk in stock. Raise heat, and bring to a boil.
Whisk in coconut milk. Cook just until hot (do not boil).
Remove chicken from marinade and broil until no longer pink, 6 to 7 minutes.
To serve, divide the noodles into 4 bowls.
Add soup.
Slice chicken on the diagonal and place in bowls.
Garnish with sliced lemons, thin cucumber sticks and torn basil leaves.