Adapted from the Back To The Kitchen cookbook
* serves 6
3 tbsp ghee
1 yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
4 cups chicken stock (homemade or store-bought)
1 14oz coconut milk
3 tbsp thai red curry paste - more or less to taste
1lb chicken tights, boneless + skinless
2 tbsp lime juice
4oz pad Thai-style rice noodles
1/4 cup green onions, chopped
* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.
Melt the ghee in a large pot over medium heat. Once the ghee has melted, add the sliced onions and bell peppers and cook until they begin to soften. About 5 minutes.
Add the chicken stock, coconut milk, and curry paste - stir to mix. Taste for flavor and add more curry paste if desired.
Add the sliced chicken and lime juice - stir gently. Bring the soup to just below a boil (it is ok if you coconut milk seem to separate.)
Once you soon the first sign of bubbles, reduce the heat to a simmer, cover the pot and and cook until the chicken is cooked through, about 15 minutes. Add the noodles and the green onions, stir to combine and cook for an additional 3-5 minutes longer.
Taste for flavor - stir in more curry paste if desired.
Ladles the soup into bowls, and serve warm with chopped green onions, chopped jalapenos, and some lime wedges.
Keep the soup in an airtight container in the refrigerator for up to 4 days.
Freezer friendly: This soup freezes beautifully. Cool soup completely. Divide soup among freezer friendly mason jars(I like using these jars because it is a perfect serving size for one person.) Make sure to leave a little room at the top of the jar, for the soup to expand once frozen. Using painters tape (or any other label of choice), label the jar (content and date.) Freeze for up to 4 months.
No comments